Best Tropical Fruit Jellies Recipes

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TROPICAL FRUITY JELLO



Tropical Fruity Jello image

To make jello a little more interesting, I added my favourite tropical fruits and it worked beautifully! This is so refreshing on a hot day and the low sugar version is great for waistline-watchers. I use sugar free jello but feel free to use a small packet of regular peach jello. I have been told that fresh pineapple prevents gelatin from setting so only use canned for this recipe. Cook time is chilling time.

Provided by Shuzbud

Categories     Gelatin

Time 2h10m

Yield 3-4 serving(s)

Number Of Ingredients 6

1 (1/3 ounce) package sugar free peach Jello
1/2 cup boiling water
1/2 cup cold water
3/4 cup canned pineapple chunk (cut into smaller cubes if desired)
1 cup pineapple juice, from the can of pineapple chunks
1/2 cup diced fresh mango

Steps:

  • In a heatproof jug, mix the jello powder with the boiling water until dissolved.
  • Add the cold water and pineapple juice. Put in the fridge for about an hour, until starting to set but not set yet.
  • Add the fruit, evenly scattered through the jello (if it immediately falls to the bottom, put it back in the fridge to set a little more).
  • Put back in the fridge until completely set.

Nutrition Facts : Calories 92.3, Fat 0.3, Sodium 19.6, Carbohydrate 22.8, Fiber 1.1, Sugar 19.4, Protein 1

TROPICAL FRUIT JELLY



Tropical Fruit Jelly image

An adaptation of the first place winner of mangos at the Moana Recipe Contest. Though called jelly by the creator, it's probably more of a jam or preserve.

Provided by gailanng

Categories     Jellies

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

5 cups chopped mangoes
1 cup chopped banana
1 cup chopped pineapple
2 tablespoons coconut extract
1/2 lemon, juiced
1 (1 3/4 ounce) box pectin, like Sure-Jell
1 cup sugar
1 dash allspice
1 dash cinnamon
1 dash cardamom
1/2 teaspoon butter, if desired to prevent foaming

Steps:

  • Mix together all ingredients in a large saucepan. Cook on medium heat for 45 - 60 minutes, stirring often, until reaches desired consistency.
  • Process canning jars according to the manufacturer's instructions and recommendations or refrigerate up to 3 weeks.

Nutrition Facts : Calories 442.7, Fat 1.3, SaturatedFat 0.5, Cholesterol 1.3, Sodium 34, Carbohydrate 111.5, Fiber 7, Sugar 88.7, Protein 1.9

TROPICAL FRUIT JELLIES



Tropical Fruit Jellies image

I love jelly candy. Worms, bears, it don't matter. I found this recipe in Good Housekeeping in a homemade gifts article. They are so pretty and so easy! I can't wait to try them.

Provided by Redneck Epicurean

Categories     Candy

Time 12h10m

Yield 36 serving(s)

Number Of Ingredients 7

1 (1 3/4 ounce) box Sure-Jell, powdered fruit pectin (no substitutions)
3/4 cup tropical fruit juice
1/2 teaspoon baking soda
3/4 cup light corn syrup
1 cup sugar
6 tablespoons sugar
food coloring (optional)

Steps:

  • Line an 8x8 inch pan with foil. Spray the foil with non-stick spray.
  • In a 2-qt. saucepan, mix pectin, juice, and baking soda (mixture will be foamy). In a 3 quart saucepan, mix corn syrup and 1 cup of sugar. Place both saucepans over high heat at the same time, stirring both mixtures frequently. Cook about 4 minutes or until foam thins from pectin mixture and sugar mixture comes to a full rolling boil (a boil that does not stop bubbling when stirred).
  • Gradually add pectin mixture to boiling sugar mixture, stirring constantly. Boil 1 minuted, stirring. Remove saucepan from heat; stir in food coloring, if using. Immediately pour into prepared pan. Let stand at room temperature for 4 hours or overnight until firm.
  • Sprinkle waxed paper with 2 tablespoons sugar. Invert candy onto waxed paper and discard foil. Sprinkle top of candy with 2 more tablespoons sugar. Cut into 6 strips, then into 6 squares. Add 2 more tablespoons sugar and toss candy to coat all sides. Place candies on a wire rack. Let stand at room temperature overnight. Store tightly covered with waxed paper between layers of candy.

Nutrition Facts : Calories 54.2, Sodium 24.6, Carbohydrate 14.4, Fiber 0.1, Sugar 9.6

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