Jellied Fruit Mold

This recipe is from the 1930's, "The Greater Jell-O Recipe Book." As usual I can't quite follow a recipe as it's written out. For this one I substituted peaches for the pineapple, but otherwise I made it exactly how it is written. It turned out absolutely delicious! This is a nice easy one to try if you're new to making Jell-O molds.
Enjoy!
T

Patriotic Molds

I know I should have posted these last week, but it's better late than never!
Here are the two patriotic molds I made for The Fourth of July.


The USA mold is strawberry, 2 pkg. plain gelatin, 1 1/2 cups boiling water, and 1/2 cup condensed milk, with a dash of vanilla. And I forgot how hard it is to get Jell-O out of a plastic mold! I definitely prefer the metal and glass ones.



The star mold is 3 pkg plain gelatin, 3 cups boiling water, 1/2 cup sugar, and a few drops of LoAnn's flavoring oil. I used peach and orange oil for this one. I think that's my favorite combination.

I hope everyone had a fantastic fourth!

Enjoy!
T

Peach Jellies

Sorry! I forgot to take pictures of the Christmas Jell-O Molds, and by the time I remembered there was only one little smidget left.

But I did get a picture of these delicious peach jellies made from peach jam, peach juice, gelatin and sugar. They turned out fantastic! Not like the Applet and Cotlet type recipe I've been searching for but more like Boston Fruit Slices. I will definitely be making these again.

I got the recipe from Everyday Food and hardly changed it at all. The only thing I did differently was I didn't bother pouring it through a fine-mesh sieve. I don't have a dish washer, and I just couldn't see it being worth trying to clean that sticky mess out of my sieve. And I'm not sure they would have been any better if I had strained it anyhow. They seemed perfect as is.

See recipe here.

Enjoy!
T