Pumpkin Spice Jelly
Votes: 1
Time: 2 hours 25 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Pumpkin Spice Jelly - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 500 gr. gelatin with orange flavor
- 12 maraschino cherries
- 1.5 cups of vodka, optional
- 2 tbsp. l. brown sugar
- 2 teaspoons pumpkin pie spice (nutmeg, allspice, cloves)
- You will need: mini muffin tin for 12 pcs.
We recommend
Cooking the dish according to the recipe:
- Lightly spray a muffin tin with nonstick cooking spray. Place a cherry in the center.
- In a bowl, dissolve the gelatin in 2 cups of water until completely dissolved. Add vodka (or substitute 1.5 cups of cold water), brown sugar, and pumpkin pie spices Mix well. Pour the mixture into the prepared molds and refrigerate until set, about 2 hours.
- Carefully invert the mold onto a clean surface and gently tilt it to release the jelly. The jelly can be stored in the refrigerator for up to a week in a sealed container or wrapped in plastic wrap.
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