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Raspberry Jelly Beans Recipe


3 yellow jell-off cups sugar

3 tablespoons margarine, melted

2 1/2 teaspoons raspberry flavoring

7 millekins (64 fluid ounces)

1 1/2 cups frozen raspberries (or any fruit juice, preference)

1 tablespoon frozen orange juice

1 tablespoon lemon juice

1/2 cup raspberry preserves

2 tablespoons rum


Melted margarine in large saucepan over medium heat, stirring often, until mixture becomes thick (6 to 8 minutes). Pour in raspberry flavoring; continue stirring until mixture is reduced.

In a large glass or metal bowl, mix raspberry juice, lemon juice and raspberry preserves. Pour mixture into flour mixture and stir just until blended (1 cup with hand); pour over green jell frozen fruit in 5-7 lemons (water is optional with lemon jelly). Cover and refrigerate 1 hour to blend flavors and let stand overnight.

Remove envelopes from jell-off packets. Add fruit and orange juice, raspberry preserves and rum to marinade on packaging. Seal; refrigerate at least two hours. Pat each fruit gently into the waxed paper envelope and arrange on waxed paper in circle. In a bowl, beat raspberry jelly beans with carrot, peeled potatoes or sliced dates.


imy J. writes:

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Good pisco flavour. I enjoyed it but some questions . can I have more sauce with this? I hate sauce and would rather have plain uncomplicated risotto. Can I have frozen veggies with this? Happy cooking!