Best Jello Jelly Kool Aid Jelly Recipes

KOOL - AID & JELLO POPSICLES

Steps:

• In a 2-quart glass measure (or a large bowl), combine the Kool-Aid, Jello powder and sugar.
• Add hot water and stir until completely dissolved.
• Stir in cold water.
• Pour into popsicle molds and freeze. (Alternately, you can use Dixie cups or similar, and place popsicle sticks into them when they are partially frozen.).

KOOL-AID JELLY

Steps:

• Mix water, Sure-Jell and Kool-Aid together.
• Bring to a boil, stirring constantly.
• Stir in sugar.
• Stir and bring to a full rolling boil that cannot be stirred down.
• Boil for 1 minute, stirring constantly.
• Remove from heat.
• Quickly skim off foam with a large metal spoon.
• Pour into jelly glasses and seal.
• *******************************************.
• If you want to try to make it sugar free I think it would work, just make sure to get the sugar free pectin (sure gel) otherwise it will not set. If I try it anytime soon, I will post and let you know how it turns out.

FRESH HOMEMADE STRAWBERRY JELLO

Steps:

• In a saucepan cook the strawberries and 1 cup sugar over medium-low heat. If you are using fresh strawberries you may need to add 2 tablespoons of water. Cook until the fruit is softened. Frozen and VERY ripe fruit will cook faster.
• Use a regular or immersion hand blender to puree the fruit. Strain the seeds and return to the pot. Using a chinoise strainer will make the job go much faster.
• In a small bowl, pour the 3 packets of gelatin over 1/2 cup of water, making sure no dry powder remains. Let the gelatin sit until it "blooms" and absorbs all the water.
• Heat the strained puree to a simmer, turn off the heat and add the bloomed gelatin. Stir until the gelatin is melted and evenly distributed in the puree.
• Choose a mold that fits at least 5 cups. I used a silicone mold, such as the Lekue Imperial Monarch Mold.
• Fill the mold with 3/4 of the puree. Set the mold in the refrigerator for 30 minutes or until a skin is formed on the top.
• Pour half the remaining puree into a bowl. Whip the heavy cream with 2 tablespoons sugar and add it to the puree in the bowl.
• Gently fold the cream into the puree.
• Add the cream/puree mixture to the mold, refrigerate for about 15 minutes, or until it has set slightly. Add the remaining strawberry puree to the top. Set in the refrigerator for about 3 hours or until well set.
• To un-mold the jello: fill a large vessel with hot water.
• Dip the jello into the hot water, being careful not to get water over the lip of the mold. You may need to use a knife to carefully separate the edge of the mold from the jello. Let the mold sit in the water for 15 to 30 seconds. Set the jello on a platter.
• Refrigerate until ready to serve.
• Use a thin bladed knife dipped in hot water to cut the jello.

KOOL-AID JELLY (MANY FLAVORS) (FOR JELLY QUEEN)

Steps:

• In large stockpot add Kool Aid and cold water.
• Stir in pectin and unflavored gelatin.
• Let set five minutes until softened. Then stir and bring to a boil.
• Add sugar and margarine. Bring to a rolling boil for 2 minutes.
• Take off the burner, skim.
• Note:The margarine cuts down the foam.
• Pour into sterile hot jars.
• Wipe rims and adjust the seal and bands tightly.
• Process in a hot water bath in your canner for five minutes. Make sure the water covers the lids.
• Remove the jars, turn upside down on a rack or cotton towels on the counter.
• Do not move the jars until cool.
• This makes 12 8 ounce jars of jelly.
• I add the Knox unflavored gelatin because my husband likes a firm jelly.
• I am sure you will be "hooked" with the flavors you can make and the cost is about 45 cents per jar.
• Some flavors take longer to gel than others.
• but there is a recipe that works to set or gell the jelly in the description of recipe.

KOOL-AID JELLY

Steps:

• 1. Mix water, Sure-Jell, and Kool-aid together in a large pot. Bring to a boil, stirring constantly. Stir in sugar. Stir and bring to a full rolling boil that can not be stirred down. Boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a large metal spoon. Pour into jelly jars and seal. Make sure your jars seal properly.
• 2. Our favorite is Mango-Pineapple. I use mango Kool-aid and 1 small flat can of crushed pineapple, drained.