Strawberry Jello Balls Recipes

STRAWBERRY FRUIT BALLS

Steps:

• Mix all the ingredients except the 3 ounce box of gelatin. Cover mixture and place in the refrigerator overnight. The next day, roll mixture into strawberry shapes.
• Place the 3 ounce box of gelatin in a plate, and roll the shaped strawberries in the gelatin until coated. Place bits of mint leaves to create the stems; secure the stems with a piece of toothpick.

STRAWBERRY CARP BAIT

Steps:

• Make a dry mixture of flour and corn meal.
• Bring water to a simmer and then add vanilla, sugar and strawberry gelatin, while stirring.
• Keep stirring and sprinkle on enough dry mixture to cover the surface of the liquid.
• Once the hot water breaks through the dry ingredients, cover the break with the dry mixture.
• Continue in this manner until dry mix is gone and then continue stirring for two minutes.
• Cool and remove from the pan; roll into a ball, wrap tightly and then store in the refrigerator.
• TO USE: Roll up a ball the size of a large english pea onto a #6, #4 or #2 fishing hook; when fishing line moves, wait until line tightens before setting the hook.

STRAWBERRY JELLY

Steps:

• Wash and hull the strawberries, and place them in a saucepan with a splash of water and lemon juice (if using). Mash with a potato masher and simmer over medium heat for about 10 minutes until they've released their juices.
• Strain the strawberry pulp through a jelly bag or dampened cheesecloth for at least 2 hours, preferably longer for a better yield.
• It takes roughly 4 pounds of strawberries to make the 4 cups of juice needed for this recipe. If you're a bit short for any reason, add water or fruit juice.
• Bring the juice to a boil on the stovetop and add the powdered pectin. (Don't add the sugar yet.) Return the mixture to a boil, stirring frequently to distribute the pectin, and boil hard for about a minute.
• Add the sugar, and return to a boil. (This is important, don't add the sugar until last or the strawberry jelly may not set.)
• Boil hard for about 1 minute, and then pour into prepared canning jars leaving 1/4 inch headspace.
• Store in the refrigerator, or process in a water bath canner for 10 minutes. Turn off the heat and allow the jars to stand in the canner for an additional 5 minutes before removing them to cool.
• Check seals and store any unsealed jars in the refrigerator for immediate use.

STRAWBERRY JELLO CAKE (ONLY 3 INGREDIENTS)

Steps:

• Place 6 ounces of jello mix in a large bowl. Stir in one cup of hot boiling water, followed by one cup of cold water.
• Stir everything until all jello mix is melted. Place the mixture into refrigerator and let the jello set slightly.
• Mix the Cool Whip into the Jello. Stir to combine until smooth and creamy.
• Spray a 9-inch springform pan with cooking spray and transfer the cool whip mixture into the pan. Cut the strawberries in half and place them along the rim of the cake. Place the cake in the refrigerator to set for about 30 minutes.
• Combine 1 cup of boiled water with 3 ounces of Jello. Place the mixture in the fridge until it cools down to room temperature.
• Pour the Jello mixture over the Cool Whip mixture and allow it to set completely in the fridge.
• Remove the cake from the springform pan. Keep it refrigerated until it's ready to serve. Enjoy!

EASY STRAWBERRY JELLO SALAD

Steps:

• Make Jello as directed on the box
• Transfer to a refrigerator safe bowl or baking dish
• Add frozen bananas and strawberries and walnuts
• Refrigerate for 4-6 hours
• After the Jello has set up mix the whipped cream and sour cream together in a small bowl
• Spread generously on top of the Jello Salad
• Refrigerate until ready to serve

STRAWBERRY JALAPEñO JAM

Steps:

• To begin, you will need to prepare 8 half pint canning jars and lids. Have these prepped and ready to go, along with your hot water bath canner (or steam canner) and canning supplies.
• Combine the crushed strawberries, minced jalapeño peppers, lemon juice and pectin in a large stock pot.
• Bring this mixture to a simmer, stirring continually. When it begins to bubble, add in the sugar.
• Br128ing the entire mixture to a rolling boil (this is where the big pot plays in) stirring rigorously with a long handled spoon or spatula (non-metal.)
• Boil it for one minute and reduce the heat all the way down to low. Continue stirring until it settles down and is still.
• Once the jam has settled, use a ladle to scrape off the foam from the top of the jam. Discard the foam.
• Carefully ladle the hot jam into the prepared hot jars. Give the jam in the pot a stir each time you fill a jar. Jars should be filled to 1/4 inch head space.
• Use a damp cloth to wipe the rim of the jar, making certain it is clean. (I dip the cloth in white vinegar.) Place a lid and ring on the jar, and place it into your canner.
• Process your jars in the hot water bath for 10 minutes. (Adjust for elevation.) Lower the jar rack down into the boiling water. The water should be at least on inch above the tops of the jars. Let the water come to a rolling boil, then start your timer.
• After the 10 minute processing time, carefully remove your jars to a surface that is covered with a folded towel. This should be a draft-free location, out of the way where the jars can sit undisturbed for 24 hours. In a short time, you will begin to hear the "Ping!" of success. The sound of the lids suctioning down and vacuum sealing.
• After 24 hours, you can remove the rings if you like and store the sealed jars in your pantry.
• Open jars must be refrigerated.
• Enjoy!

STRAWBERRY JELLO BALLS RECIPE

Steps:

• Combine all ingredients together except 1/2 package of jello and leave a little coconut to roll cookies in. Refrigerate mixture for 2 hours. Form jello mixture into small balls or desired size. Roll balls in remaining package of jello and then roll in coconut.