These honey-tinged fruit jellies are soft-set--definitely not the bouncy gelatin we grew up with. Use any fruit you like (except pineapple or kiwi, which prevent gelatin from setting), so long as you have 4 to 5 cups.Pink grapefruit has 26 times the vitamin A of white grapefruit.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Strain the juice through a sieve into a bowl, pressing to extract all the juice; discard pulp. Pour half the juice into a shallow bowl; sprinkle the gelatin on top and let stand 5 minutes. Combine the remaining juice with honey in a medium saucepan and heat to a simmer, stirring until the honey has dissolved. Remove from heat.

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  • With rubber spatula, scrape gelatin mixture into warm juice and stir until gelatin has completely dissolved (mixture should not feel grainy when rubbed between fingers).

  • With sharp knife, cut peel and pith from grapefruits and oranges; cut between membranes to release segments. Arrange all fruit in 6 (10-oz) glasses and fill with juice mixture. Cover and refrigerate 3 hours until set (or up to 3 days).

Nutrition Facts

241 calories; fat 0.8g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.2g; protein 5g; carbohydrates 59g; fiber 5g; cholesterolmg; iron 1mg; sodium 9mg; calcium 60mg.