Jelly Shot Recipes | Jelly Shot Test Kitchen (2024)

Blow Pop Martini Jelly Shots, watermelon and sour apple flavors

I blame my current candy-inspired co*cktail obsession on Three Olives Bubble Gum Flavored vodka, 100%. Although it is unusual for me to steer towards sweet co*cktails, I find myself completely overcome with infatuation for this spirit. I concocted these Blow Pop Martini Jelly Shots for JSTK's TV debut on Twin Cities Live (here's the link to the segment if you would like to watch . . .),
and am eagerly searching for more Bazooka-flavor friendly drinks - if you have any inspiration in this regard, please comment or send me an email!

Have a happy and safe New Years Eve, everyone!

Cheers and XOXOX,

Michelle

Blow Pop Martini Jelly Shot

Difficulty: Easy

Recommended Pan: flexible silicone mold, small oval savarin shape (24 cavity, I used this one) OR a standard 1 lb loaf glass or non-reactive metal loaf pan (approximately 8" x 4")

Ingredients:

• 1/3 cup frozen lemonade concentrate (thawed and strained to remove solids)
• 2/3 cup water
• 2 1/2 envelopes Knox gelatin (if not using a mold, decrease to 2 envelopes!)
• 3/4 cup bubble flavor vodka (we used Three Olives brand)
• 1 tbsp Watermelon Pucker liqueur
• 1 tbsp Sour Apple Pucker liqueur
• Lollipop sticks and mini cupcake wrappers for serving, if desired

Prepare the mold by spraying lightly with cooking spray, then wiping the mold cavities clean with a paper towel. (This will leave a very slight residue which will help unmold the jelly shots, without affecting their taste or appearance.) No preparation is needed if the jelly shots will be set in a loaf pan.

Pour lemonade concentrate and water into a small saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is fully dissolved (approximately 5 minutes). Stir in the vodka.

Divide the mixture into two bowls. To one bowl add the Watermelon Pucker, to the other, the Sour Apple Pucker. Pour into molds and chill until fully set, several hours or overnight.

To serve, unmold. Cut the lollipop sticks into approximately 1 1/2 inch segments. Immediately before serving, insert one into each jelly shot and place each jelly shot in a mini cupcake wrapper.

Yield: 24 jelly shots.

Labels:candy , Jell-o , Jello , Jelly , Jelly Shot , Martini , Recipe , schnapps , Shot , vodka

Spiked Ribbon Salad, traditional Midwestern fare gussied up for the Holidays with a touch of spirits . . .

This year, my mom-in-law made an traditional Midwestern gelatin "ribbon" salad for her annual Christmas luncheon - her grandma's recipe. I couldn't resist taking the recipe for a little spin, jelly shot style. This spiked version is quite delicious. I used a cherry flavored vodka, but the recipe would work well with your favorite flavored vodka or rum - citrus, pineapple or even vanilla might be nice.

I tried the recipe both with and without crushed pineapple. The inclusion of crushed pineapple is the accepted method for this salad. I prefer it without, however. When cutting smaller servings (important with the spiked version), it is much easier to cut a pretty slice without one's knife hitting bits of pineapple, which run things completely akimbo. The juice used in the middle layer provides enough pineapple flavor on its own. Also, on my second pass with the recipe, I used sugar-free gelatin and low fat cream cheese and mayonnaise, as that's what I had on hand. Although my inclination is to throw dietary caution to the wind when it comes to the holidays, theresult admittedly was just as yummy as the full-tilt version. (I do love the sugar-free gelatin year round, however, as it dissolves so easily.)

Overall this recipe was surprisingly easy to prepare, despite the many steps. The most difficult part was removing the first slice from the pan - mangled, completely - there was no way around it. (If anyone has a solution or work around for this issue - please let me know!)

Hope everyone is having a great holiday break! Thanks so much for all the sweet comments and emails regarding our ice dam situation. I am pleased to report that water flow into the house has abated, the 12 inches or so of ice on the most dire parts of the roof appears to be melting (hurrah!!), and certain sections of roof are COMPLETELY ICE FREE!

Hope you enjoy the Spiked Ribbon Salad! Happy New Year to you all!

Cheers and XO,

Michelle

Labels:Christmas , Holiday , Jell-o , Jello , Jelly , Jelly Shot , Recipe , Rum , Shot , vodka

Ho Ho Ho . . . Santa's Hat Jelly Shots

Holiday WHIRLWIND! Hope everyone is enjoying the holiday season. I meant to get this post up before Christmas, as the recipe is fun, timely and topical. Unfortunately, I was precluded from blogging activities due to a particularly awful phenom known as the "Ice Dam". What is an Ice Dam? It's a good question. I did not know myself until a few days ago. There are several components of an Ice Dam, each seemingly harmless on its own - snow on the roof, relatively mild and sunny winter weather, occasional blasts of bitter cold, frozen gutters, and giant (but rather picturesque) icicles hanging off the house.
The intersection of this particular set of conditions, for reasons I do not entirely comprehend,results in lots of ice cold water trickling through the roof INSIDE the house - into the walls, the windows, the moldings.

While I have been inside strategically placing plastic cups and towels and having the occasional hyper conniption fit, my husband has been outside on a ladder, wielding roof scrapers and ice picks and shovels and all manner of tools. Today he was able to procure some Roof Melt - white hockey pucks of calcium based salt. The roof is now festooned with Roof Melt knotted in strands of pantyhose. Yes, it is an abomination, and I am dying inside. However, it will likely be weeks before the roofers can come to steam the room and gutters. And, hideous as it is, relief is in sight - the Roof Melt does appear to be working!

My family did manage to have an excellent Christmas. My stepson turned 13 on Christmas eve! He is so giant and grown up now. It makes me a little weepy. My family exchanged lots of wonderful presents, ate fantastically unhealthy food and just generally enjoyed spending time together.

I am especially thankful this holiday season for all of you that follow and visit Jelly Shot Test Kitchen! I absolutely delight in every note and comment, positive, negative or neutral. Thank you so very much for caring, and I hope you are all having a wonderful holiday season, wherever you are . . .

Hope you enjoy these Santa Hat Jelly Shots. The Santa Hat co*cktail was quite hot ticket this year, making the rounds entertaining blogs to a feature on the Today Show! It's quite good - very light - definitely a crowd pleaser. I cut down the ratio of grenadine in the Jelly Shot version as the cranberry and Malibu are pretty sweet already, and there is a higher degree of coconut garnish on the jelly shot than the co*cktail!

Cheers, and Happy Holidays!

XOXOX

Michelle

Santa’s Hat Jelly Shots

Difficulty: Easy

Recommended Pan: flexible silicone mold, pyramid shape (I used this one!)

Ingredients:

• 1 1/4 cup cranberry juice co*cktail
• 3 envelopes Knox gelatin, separated (You will need 2 1/2 envelopes for the recipe, and an additional half for assembly. 1/2 envelope equals about a teaspoon of gelatin powder)
• 3/4 cup Malibu coconut flavored rum
• 1 to 2 tbsp grenadine syrup (to taste)
• For garnish: 1/2 cup sweetened, flaked coconut and assembly gelatin (1/2 cup water and 1/2 envelope gelatin)

Pour cranberry juice into a small saucepan. Sprinkle with 2 1/2 envelopes of gelatin and allow to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is fully dissolved (approximately 5 minutes). Stir in the Malibu rum. Add the grenadine syrup, to taste.Pour into molds and chill until fully set, several hours or overnight.

In a food processor or blender, process the coconut just until it is in smaller flakes.(Large flakes won't stick to the jelly shots as well.) Set aside.

An hour or two before serving, prepare the assembly gelatin by pouring the water in a saucepan and sprinkling with 1/2 envelope of gelatin. Allow to soak for a minute or two. Heat over low heat, stirring occasionally, until dissolved. Allow gelatin to cool to room temperature before proceeding.

Pour the cooled gelatin and coconut into separate small, shallow bowls.

Unmold the gelatin pyramids onto a nonstick cookie sheet.

Using a fork, dip the bottom and part-way up the sides of the jelly shot into first into the gelatin mixture, then the coconut. Continue with all the jelly shots, placing each back on the nonstick cookie sheet.

Return the jelly shots to the refrigerator for about an hour before serving.

Yield: 18 jelly shots.

Labels:Christmas , Holiday , Jell-o , Jello , Jello Shot , Jelly , Jelly Shot , Recipe , Rum

Espresso Martini Jelly Shot - the high octane version . . .

Recently we had a lively discussion about co*cktails with a very charming London attorney (I get barrister and solicitor mixed up, but at any rate, we shall refer to him as Mr. F.). Mr. F.'s favorite co*cktail is the Espresso Martini, and his rationale for this choice made perfect sense. An Espresso Martini is most importantly delicious, however, as a secondary consideration, the co*cktail is coffee-based, and therefore caffeinated - very important if one is running on empty by nightfall. A very efficient libation, indeed!

Recipes for the Espresso Martini abound, some with Bailey's or cream added, and some "black". As you can see, we like a little variety . . .

Also, the coffee/espresso is the star of the show in this jelly shot - make sure to brew up some of the good stuff!

Thanks Mr. F. for the jelly shot inspiration!

Cheers, Michelle

Espresso Martini Jelly Shot

Implements – pyramid flexible silicon mold*

Prepare jelly shot mixture.

Ingredients:

• 1 cup brewed dark roast coffee or espresso
• 2 1/2 envelopes Knox gelatin (or 3 if jelly shots will be sitting out for an extended period)
• 1/3 cup espresso flavored vodka (we used Van Gogh Double Espresso, which was quite nice, but feel free to use your favorite . . .)
• 1/3 cup vanilla flavored vodka
• 1/3 cup Kahlua coffee flavored liqueur
• 1 tsp agave nectar or simple syrup (if desired)
• 1 - 2 tbsp Baileys Irish Crème liqueur (if desired)

Pour coffee/espresso into small saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Remove from heat, and add the vodkas and Kahlua, stirring well to combine. Taste and add agave nectar/simple syrup if desired.

If making dual-level jelly shots, divide the jelly shot mixture equally into two bowls. Add 1-2 tbsp Baileys to one of the bowls. Spoon a teaspoon of the Baileys mixture into 4 of the mold cavities, then spoon a teaspoon of the espresso jelly shot mixture into 4 additional cavities. Refrigerate until set, about 3 minutes, inverting the mold on one end to create an angled layer.

When set, remove from refrigerator and fill with the alternate jelly shot mixture. You will have 7 mold cavities remaining, fill these with the remaining espresso and the Bailey’s mixtures.

Refrigerate until fully set, several hours or overnight.To serve, unmold.

Makes 15 jelly shots.

*these can of course be set in a 8"x4" loaf pan and cut into squares for serving. You may wish to reduce the gelatin to 2 envelopes if setting in a pan - the extra gelatin is vital for smooth unmolding, but not really necessary otherwise.

Labels:Baileys , Jell-o , Jello , Jello Shot , Jelly , Kahlua , Martini , Recipe , Shot , vodka

Mandarin Cosmo Jelly Shot (front, pictured with Mango Cosmo Jelly Shot), garnished with a small wedge of mandarin orange

A reader inquired if Jelly Shot Test Kitchen had any recipes featuring mandarin vodka, his wife's favorite liquor. (Isn't that the cutest thing? We think its 100% adorable when guys are sweet on their wives . . . ) Apart from the traditional Cosmopolitan co*cktail, we really didn't have anything with mandarin vodka, and as delicious as a Cosmo is, it does't really showcase the sweet orange-y goodness of the spirit. So we tweaked the classic a bit, and created Mandarin Cosmo and Mango Cosmo Jelly shots - these should fit the bill for all you mandarin vodka lovers out there!

If you are a fan of flavored vodka, check out Hangar One brand. Its flavored with the actual fruit - sweet mercy . . . it is so good! We tried the mandarin flavor in these jelly shots, and went straight back to the store to pick up the citrus, raspberry, and lime. (This is not a sponsored post - we were just so impressed with Hangar One that we can't help gushing!)


Cheers,


Michelle

Mandarin Cosmo Jelly Shots

Recommended Pan: Standard Loaf Pan (approximately 8” x 4”)

Ingredients:

• 3/4 cup plus two tbsp white cranberry juice co*cktail
• 2 tbsp orange juice, strained to remove solids
• 2 tbsp limeade concentrate, thawed and strained to remove solids
• 2 tbsp water
• 2 envelopes Knox gelatin
• ¾ cup mandarin or orange flavored vodka (we love Hangar One)
• 1/4 cup Cointreau
• Mandarin orange segments for garnish, if desired

Pour juices, lime concentrate and water into a small saucepan and sprinkle with gelatin. Allow gelatin to soak for a few minutes. Heat on low, stirring constantly, until gelatin is fully dissolved (about 5 minutes). Remove from heat. Stir in the vodka and Cointreau, making sure to fully incorporate. Pour into pan, and refrigerate until fully set, several hours or overnight.

To serve, cut into squares. Garnish with mandarin orange segments, if desired. Makes 18 to 24 shots.

Mango Cosmo Jelly Shots

Recommended Pan: Standard Loaf Pan (approximately 8” x 4”)

Ingredients:

• 1 cup Mango nectar (we use Ceres Mango juice blend)
• 2 tbsp limeade concentrate, thawed strained to remove solids
• 2 tbsp water
• 2 envelopes Knox gelatin
• ¾ cup mandarin or orange flavored vodka (we love Hangar One)
• 1/4 cup Cointreau
• Mango segments for garnish, if desired

Pour mango nectar, lime concentrate and water into a small saucepan and sprinkle with gelatin. Allow gelatin to soak for a few minutes. Heat on low, stirring constantly, until gelatin is fully dissolved (about 5 minutes). Remove from heat. Stir in the vodka and Cointreau, making sure to fully incorporate. Pour into pan, and refrigerate until fully set, several hours or overnight.

To serve, cut into squares. Cut small pieces of the mango segments for garnish, if desired. Makes 18 to 24 shots.

Labels:Cosmopolitan , mango , Martini , Recipe , vodka

Candy Corn Jello . . . its true . . . I LOVE HALLOWEEN!

I'm back! Have been out of the Test Kitchen dealing with book-related issues/scenarios/tasks. . . its really coming along - fast and furious! Such a hullabaloo has ensued that was worried I wouldn't be able to post again before Halloween. Which would have been a shame, as there is one more kid-friendly Halloween treat up my sleeve . . . Candy Corn Jello! Aren't they cute? Yummy too - a creamsicle-like concoction of orange jello and a sweetened condensed milk based gelatin - so creamy and good!

Recipe follows.
Enjoy! (And rest assured I'll be back with some adult treats soon . . .)

Cheers,

Michelle

Prepare a flexible silicon pyramid mold (we like this one from Kerekes) by spraying lightly with PAM cooking spray, or wiping each mold cavity with a little vegetable oil. Follow by wiping each mold cavity with a clean paper towel. This method will leave the slightest reside which will aid in un-molding the gelatin without affecting the taste or appearance of your gelatin.

Place the mold on a stable, movable flat surface, such as a cookie sheet or cooling rack (make sure it fits into your refrigerator).

Prepare milk layer.

1 cup water

2 envelopes Knox gelatin

1/2 can sweetened condensed milk (14 oz can)

Pour water in a small saucepan, and sprinkle with the gelatin. Allow to soak for a minute or two. Heat over low heat until gelatin is dissolved, about 5 minutes. Remove from heat and stir in the sweetened condensed milk.

Transfer the mixture to a microwave safe bowl. Spoon 1/2 teaspoon of the condensed milk mixture into each mold cavity. Place the mold in the refrigerator and chill until fully set, about 30 minutes. Make sure you over the bowl with the remaining milk mixture with cellophane. Wrap a towel around the bowl to further conserve heat.

1 cup water

1 envelope Knox gelatin

1 box orange flavored gelatin dessert mix

Pour water in a small saucepan, and sprinkle with the Knox gelatin. Allow to soak for a minute or two. Heat over low heat until gelatin is dissolved, about 5 minutes. Add the orange gelatin dessert mix and stir until fully dissolved.

Spoon about a tablespoon of the orange gelatin mixture into each mold cavity, over the chilled white layer. Return the mold to the refrigerator and chill until fully set, about 40 minutes.

When the orange layer is fully set, unwrap your bowl containing the milk gelatin mixture, and stir in a few drops of yellow food coloring. If the mixture is clumpy, microwave it for 15-20 seconds (make sure it doesn’t get too hot, or it will melt the set gelatin).

Spoon in a teaspoon or two of the yellow milk gelatin mixture into the mold cavities. You can fill to the top. Refrigerate until fully set. These little beauties can be made a day in advance.

To serve, unmold.

Labels:Halloween , Jello Shot , Jelly Shot , Non-alcoholic , Recipe

Anew barkeep/mixologist friend mentioned in passingconcocting a pear cosmopolitan via a swap of cran for white cran and orange vodka for pear flavored. Being crazy for all things pear, we couldn't resist a little experimentation with our existing cosmo jelly shot recipe. The result is a not-too-sweet, mild and undeniably nosh-able jelly shot!

The jewel shaped jelly shots pictured above were set in a specialty ice cube tray. Although the end result is really cute, it was a bit difficult to achieve. The tray is constructed with a constrictive band around each mold cavity, which differs from a normal ice cube tray or silicon baking mold. No problem if unmolding a hard ice cube, but jelly shots are a bit more yielding and delicate. Not surprisingly, several jelly shots were maimed in the initial unmolding process. This difficulty was remedied with a few discreet cuts to the upper band of the tray. (I filled the trays up with water after the cutting/unmolding, and leakage was almost nonexistant - so I definitely plan to use the trays again.) Kerekes also distributes a very nice faceted jewel moldwhich I have used in the past with good results.

Another serving option is to set the jelly shots in a loaf pan, cut into squares, and garnish each with a sliver of pear.

Enjoy!

Cheers, Michelle

Recommended Pan: Standard Loaf Pan (approximately 8” x 4”)

Ingredients:

• 1 cup white cranberry juice co*cktail
• ¾ cup pear flavored vodka (we used Grey Goose)
• 1/8 cup frozen limeade concentrate, thawed and strained
• 1/8 cup water
• 1/4 cup Cointreau
• 2 envelopes Knox gelatin (if using molds, add 1/2 envelope additional gelatin. 1/2 envelope equals about a teaspoon of gelatin powder.)
• Sliced pear for garnish, if desired

Labels:Cosmopolitan , Martini , pear , Recipe , vodka

The onset of fall finds me in a state of complete denial. As such, I am disregarding the autumnal equinox to present this year's final installment of end of summer co*cktail favorites translated into co*cktail jellies. It is fitting that this last nomination hails from JSTK fan and noted gelatine expert, the dashing Mr. M, who penned the following from his gorgeous patio in the south of France:

I think this [co*cktail] may be appropriate for a range of reasons that you will no doubt remark.

The co*cktail is a ‘French 75’ or just a ‘Soixante Quinze’.

There seems to be a number of versions of its origin but I prefer the one where it was created in ‘Harry’s New York Bar’ in Paris during the first world war and named due it having a kick like a 75 mm Howitzer artillery gun, it was further popularized in the New York ’Stork Club’.

Its first appearance in a co*cktail recipe book was apparently in ‘The Savoy co*cktail Book’ published in 1930 (still in print apparently) written by Harry Craddock, a famous barman, who left America during the prohibition and moved to the Savoy in London.

The recipe is Gin, Champagne, lemon juice and sugar.

So as you may recall Champagne is on my summer favourites list and is of course French and Gin is also on my summer favourites list and is predominantly English (although I believe invented in Holland and the name derives from French), and the co*cktail seems to have American parentage, all rather appropriate I thought, what better way to end the summer?

Now I admit I didn’t know the history until I did a little research but I love the co*cktail and found its history is rather engaging and inclusive.

Here’s a little more detail:

Bet you wish you hadn’t askedJ

[signed, The Dashing Mr. M.]

Yes on all counts, Mr. M.! The French 75 IS the perfect co*cktail to end the summer, for all the reasons listed above. Quiteperfect indeed for end of summer sipping/nibbling on one's patio overlooking the Mediterranean, one's deck in Minneapolis or wherever one enjoys the the last flowers of summer amid the first changing leaves.

Recipe follows for the jelly shot version of the French 75(note we didn't use fresh lemon juice - a must for the liquid version of the co*cktail - as it can interfere with the jelling process, and we also dialed down the gin a notch - but we replaced it with more champagne! Wheee!). Asimilar brandy version of the French 75, which is quite delightful, is included in our upcoming jelly shot recipe book (although we now readily admit that gin makes a better summer co*cktail, and gin also appears to be the most historically correct).

Enjoy! (And thanks a millionMr. M. for your nomination . . .)

Cheers,

Michelle

The French 75 (with gin)

Recommended Pan: Standard Loaf Pan (approximately 8” x 4”)

Ingredients:

• 1/3 cup lemonade concentrate (strained to remove solids)
• 1/3 cup water
• 2 envelopes Knox gelatin *
• 2/3 cup gin (Mr. M. suggests Gordons or Bombay Sapphire)
• 2/3 cup flat champagne, prosecco or other white sparkling wine **
• 1 tsp sugar (if desired)
• Lemon zest garnish, if desired (we prefer these to be ribbon-y and just for looks)

Combine lemonade concentrate and water in saucepan (and sugar if using). Sprinkle with gelatin and allow to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is fully dissolved (approximately 5 minutes). Remove from heat, and stir in the gin and champagne. Pour into pan and chill until fully set, several hours or overnight.

To serve, cut into desired shapes. Garnish with lemon zest. Makes 18 to 24 shots.

* Note: if using a flexible silicon mold, as shown above, add 1/2 envelope additional gelatin (1/2 envelope equals about a teaspoon of gelatin powder). A slightly firmer jelly shot is easier to pop out of molds.


** Why flat champagne? Using flat champagne results in a cleaner looking jelly shot - otherwise the champagne foams and bubbles when poured into the pan, and can leave a foamy residue on the top of the jelly shots unless skimmed off before chilling.

Labels:End of Summer Jelly Shots , French 75 , Gin , Jello Shot , Jelly Shot , Mr. M. , Recipe , South of France