Then follow our 3 simple steps:
Dissolve 2 pkg. (85 g each) Jell-o Jelly Powder in 2 cups boiling water, stirring until completely dissolved.
Add 1 1/2 cups cold juice. Chill until slightly thickened.
Fold in 2 cups fruit. Pour into lightly greased baking pan of your choice such as muffin pan, 9x5 -inch. loaf pan, 9-inch. springform or Bundt pan. Chill until set, about 3 hours.
When adding fruit to molds, chill jelly first until slightly thickened.
Avoid adding fresh or frozen pineapple, kiwi, mango or papaya. They contain an enzyme that prevents jelly from setting.
For easy removal, spray the mold with non-stick cooking spray or brush lightly with oil before filling with jelly.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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