How to make a fruit jelly

Fruity or chocolatey, how to make a fruit jelly or fancy, one thing’s for sure: jelly shots always look amazing. They’re also a fun, cool way to enjoy your favourite tipple, and the good news is they’re hard to get wrong.

The important thing to be aware of is setting time and the texture of your jelly. As a rule, the more alcohol in your shot, the more varied the texture of the jelly and the more time it will take to set. Feel free to experiment with flavours. Vodka is the most common alcohol used as it’s easily flavoured, but you could mix it up and try rum, tequila or your favourite spirit. If you’re feeling adventurous, it’s possible to turn your favourite cocktail into a jelly shot with a little bit of tweaking. The key is to maintain the correct proportions of ingredients while scaling them down into shot form. Try setting the jellies at different times or slightly overlap the setting times to create ombre jelly shots.

If you want to go the extra mile, try adding small berries or pieces of fruit before the jellies are fully set for an elegant addition. Or opt for chocolate chips if you’re planning a creamy chocolate shot. Forget your standard shot glass, go the whole hog and try out different moulds, fruit rinds or even cookie cutters to get the shape you want. Mini muffin or cake pop silicon moulds also make handy shot shapes.

Why not try making a batch of our watermelon vodka jelly shots served in fruity wedges? This technique also works well with hollowed out oranges, lemons and limes that hungry guests can help themselves to. What’s your favourite flavour jelly shot? This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. This article is about the brand of dessert products.

For gelatin desserts in general, see gelatin dessert. 2019-10-10 22 15 43 Gelatin from a single opened cup of Jell-O strawberry gelatin snack being lifted by a spoon in the Franklin Farm section of Oak Hill, Fairfax County, Virginia. The dessert was especially popular in the first half of the 20th century, remaining popular in certain demographics. The original gelatin dessert began in Le Roy, New York, in 1897, when Pearle Bixby Wait trademarked the name Jell-O.