Grapefruit Gelatin Recipes

RUBY RED GRAPEFRUIT JELLY

Steps:

• In a 5- to 6-quart heavy pot combine sugar, grapefruit juice, and lemon juice. Bring mixture to a full rolling boil, stirring constantly. Stir in pectin. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
• Ladle hot jelly into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
• Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 5 half-pints.

GRAPEFRUIT CAMPARI GELATIN

Steps:

• Bring water and sugar to a boil in a medium saucepan, stirring until sugar dissolves. Add peppercorns if desired. Refrigerate for 2 hours and strain through a fine sieve.
• Prepare an ice-water bath. Stir syrup, Campari, and salt into grapefruit juice (you should have about 6 cups liquid).
• Sprinkle gelatin over 1 cup juice mixture in a small saucepan, and let stand until softened, about 5 minutes. Bring to a simmer over medium-high heat, stirring until gelatin dissolves. Strain gelatin mixture through a fine sieve into remaining juice mixture in a bowl set in ice-water bath. Let stand, stirring occasionally, until mixture begins to gel, about 30 minutes.
• Remove from ice water bath and pour half the gelatin mixture into a 7-cup bowl. Arrange orange segments around perimeter, pressing them into the gelatin. Refrigerate 30 minutes. (Remaining gelatin can sit at room temperature.) Pour remaining gelatin on top. Refrigerate for at least 3 hours or up to overnight.

GRAPEFRUIT PIE

Steps:

• In medium saucepan, combine sugar and cornstarch, add water and cook over medium heat until thick and clear. Add strawberry gelatin and stir to dissolve. Let cool, and add grapefruit sections. Pour mixture into baked pie shell and chill until firm, about 2 hours. Top with whipped cream and serve.

CITRUS JELL-O® SALAD

Steps:

• Dissolve orange gelatin in boiling water in a large bowl, stirring for about 3 minutes; mix cold water and orange juice into gelatin. Pour gelatin mixture into a glass serving dish. Stir red grapefruit and mandarin oranges into mixture and refrigerate until set, about 4 hours.
• Whisk topping and mayonnaise in a bowl until smoothly combined; serve gelatin salad with a spoonful of dressing over each portion.

GRAPEFRUIT ORANGE JELLO SALAD

Steps:

• Drain grapefruit and orange sections, reserving juice.
• Add enough orange juice to reserved fruit juices to make one cup.
• Dissolve gelatin in boiling water;add juice mixture.
• Chill until mixture is the consistency of unbeaten egg whites.
• Fold fruit sections and pecans into gelatin mixture.
• Pour into 9 inch square dish; chill until firm; cut into squares to serve.

SPARKLING GRAPEFRUIT PIE

Steps:

• Peel grapefruit, removing all pith. Cut up into bite-size pieces. Drain in a strainer for 4 or more hours, collecting the juice. (This can be done the day before.)
• Combine the sugar, cornstarch, and 3/4 cup juice in a small saucepan; if the collected juice does not measure 3/4 cup, top it off with water. Bring to a boil. Stir in strawberry gelatin. Cool slightly.
• Spread grapefruit in the bottom of the baked shell, and pour gelatin over the fruit. Chill several hours or overnight.