TIP OF THE DAY: The New Jell-O Mold Is A Mason Jar
Call them Ball Jars, Kerr Jars or Mason Jars, these 19th century inventions enabled the preserving foods for years, while avoiding spoilage and the growth of harmful bacteria.
The original “canning” took place in hermetically sealed glass jars, invented to carry food for Napoleon’s army. Here’s the history of canning and the jars.
The invention created an opportunity for civilians, too: to “put up” foods at harvest time to eat during the winter. But then came tin cans, and
The growth of the artisan foods movement, small producers added charm to their jams and dilly beans by packaging them in Mason jars.
Today, we’re presenting an idea adapted from Victoria Belanger. You can see step-by-step photos on eHow.com.
RECIPE: RED, WHITE & BLUE JELL-O FOR MEMORIAL DAY & JULY 4TH
Ingredients For 6 Servings
1. MAKE the red layer. Combine the water and the Jell-O in a bowl, stirring to fully dissolve. Add the cold water and the strawberries. Stir and divide the mixture among the Mason jars. We used a wide-mouth funnel (so the strawberries would fit through) to keep the sides of the jars clean for the other colored layers. Victoria used a different technique.
2. CREATE the “wave” effect by setting the jars at an angle in a muffin tin. First place uncooked rice in the muffin wells to hold the jars at an angle, then refrigerate for 30 to 45 minutes. When the red layer is nearly firm…
3. MAKE the white layer. In a medium bowl, evenly sprinkle a packet of unflavored gelatin over the cold water. Allow the gelatin to set for 2 minutes, then add the boiling water and stir until the gelatin is completely dissolved. Add the sugar, stirring to dissolve, and then the melted ice cream. Spoon into the jars, taking careful to keep the inside walls clean for the blueberry layer. Refrigerate until firm, 20 to 30 minutes. When firm, you can remove the jars from the tin and keep them upright in the fridge.
4. MAKE the blue layer. In a medium bowl, evenly sprinkle 1 packet of unflavored gelatin over the cold water. Allow the gelatin to set for 2 minutes, then add the boiling water and stir until the gelatin is completely dissolved. Stir in the sugar, then the blueberries. Do not add to the jars yet, but first refrigerate the blue mixture until it thickens to the consistency of a gel (otherwise, the blueberries will float to the top of the jar).
5. SPOON the blueberry mixture into the jars and refrigerate until firm. When ready to serve, garnish with whipped cream.