Strawberry Gelatins -adapted from Everyday Food, 2006-
I’ve been making these little gems every year since 2006. Not only is this recipe incredibly easy, the fruit is raw. Cooking fruit changes it; not in a good way. After I packed a strawberry gelatin in my son’s lunch bag, I received requests for the recipe.

I tried to replace the gelatin with Agar Powder, but found that Agar Powder was not flavorless. Worse, it’s flavor was, in a word, unpleasant. I haven’t tried Pectin; if Pectin turns out to be a suitable substitute, I’ll publish the updated recipe.

  • 1 1/2 pounds strawberries
  • 1/2 cup sugar
  • 2 teaspoons fresh lemon juice
  • 2 packages (1/4 ounce each) unflavored gelatin

Wash and slice the berries. Combine the berries with the sugar and lemon juice. You could puree this mixture using a blender or food processor; I like to use a food mill . A food mill removes most of the seeds. You should have 3 cups of berry puree. If not, add water to achieve 3 cups.

Use a small sauce pan and 1 cup of water to dissolve the gelatin. Heat the water and gelatin, medium heat, until the gelatin is no longer visible and tiny bubbles appear at the side of the pan. DO NOT allow the water to boil.

Add the gelatin to the berry puree. Pour into serving containers. Sometimes I add thin slices of berry to the top, but this step is not necessary. Refrigerate.

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