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Makes 8 servings, 1/8 recipe (212 g) each.
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Add 2 cups chopped fruit to thickened jelly before pouring into melon halves. Since fresh or frozen pineapple, papaya, kiwi, figs, guava and gingerroot all contain enzymes that prevent jelly from setting, never use them in jelly recipes. But you can use any canned fruits or juices since the canning process kills this enzyme
Prepare using a honeydew melon and Jell-O Lime Jelly Powder.
* 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.