Margarita Jello Recipe 465

MARGARITA JELLO SHOTS

Steps:

• Gather the ingredients.
• In a small bowl, mix the tequila, triple sec, lime juice, and cold water. Chill in the refrigerator for about 10 minutes.
• In a separate bowl, stir the boiling water and lime gelatin together until the gelatin is completely dissolved.
• If using, whisk the unflavored gelatin into the chilled tequila mix. Let sit for 1 minute.
• Combine the warm lime gelatin mix and the tequila mix, and stir well.
• Pour the liquid into shot glasses, molds, or a shallow baking pan for a sheet of gelatin to cut up once set.
• Refrigerate for at least 2 hours (overnight is best), until the liquid sets completely. Serve cold and enjoy.

TOP SHELF SPARKLING MARGARITA JELL-O®

Steps:

• Stir lime gelatin, lemon gelatin, and boiling water together in a bowl until fully dissolved. Chill in refrigerator for 15 minutes.
• Stir tequila, triple sec, orange liqueur, and sweetened lime juice into gelatin mixture. Gently stir in sparkling water. Ladle mixture into 24 small cups. Sprinkle each serving with lime zest. Refrigerate until set, at least 4 hours. Sprinkle each serving with margarita salt before serving.

MARGARITA GELATIN SHOTS

Steps:

• In a small saucepan, sprinkle gelatin over cold limeade; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Remove from heat. Stir in tequila and triple sec. , Pour into 2-oz. shot glasses; refrigerate until set. If desired, garnish rim with salt and lime. To serve in lime wedges instead of shot classes, halve and juice 6 limes (save juice for another use). Scrape out pulp. Arrange halves in muffin tins for stability. Fill with gelatin mixture. Refrigerate until set; cut each lime half into 2 wedges.

MARGARITA JELL-O® SHOTS

Steps:

• Combine boiling water and gelatin mix in a bowl. Stir to dissolve. Add tequila, triple sec, and water. Stir again.
• Pour mixture into shot glasses. Refrigerate until set, about 5 hours.

MARGARITA JELLY

Steps:

• Prepare jars and lids and canning bath according to safe canning practices.
• In a large stainless steel stockpot, combine water, lime juice, tequila, Triple Sec and sugar. Bring to boil over medium heat, stirring constantly until sugar is completely dissolved.
• Increase heat to medium-high and bring to full boil, stirring constantly. Stir in Pectin (and lime zest if using). Return to a full boil, stirring constantly for 1 minute. (Use a timer.).
• Remove pot from heat and skim off any foam. Let jam cool in the pot for 5 minutes, stirring occasionally.
• Ladle hot jam into hot jars, leaving a 1/4 inch headspace. Remove any air bubbles. Wipe jar rims and thread with a clean, damp paper towel. Center hot lids on jars and screw on bands until fingertip tight.
• Place jars in canner, making sure they are covered by at least an inch of water. Cover and bring to a gentle boil, process 4-oz jars and 8-oz jars for 10 minutes; process 1-pint jars for 15 minutes.
• Remove jars from canner and place on a cloth towel. Let cool for 24 hours, then check seals. Wash and dry jars and store in a cool, dry, dark location.

MARGARITA JELLO SHOTS OF THE JELLO MASTERS

Steps:

• Mix boiling water and Jello. Stir for a minute until dissolved. Add rest of ingredients, stir.
• Pour into small paper dixie cups, cool on one or two cookies sheets stacked in the refrigerator.
• Unless you use ice and water for the cold water, allow 5 or more hours for Jello to cool and set.
• For every party I throw, I'll make this recipe and one more from Hazel's site to satisfy the partygoers.