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