Japanese Konnyaku Jellies - Gel sweets with fruit inside. Similar to jello, just slightly different. Easy to make. Ingredients: konnyaku powder gel mix, citric acid, hot water, fruits. Fyi, konnyaku is a digestible starch made from a plant. It is considered safe to eat and is used in numerous Asian recipes. It makes both savory and sweet foods, for example, noodles and jelled cubes for soups.
Tuna ( Prickly Pear Cactus Fruit ) Jelly from Food.com: A gorgeously colored, flavorful jelly. This recipe does not double well. It also calls for liquid pectin, but powdered seems to jell a little better. While this recipe is written in a relatively old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
summer fruit jellies • a few handfuls each of blueberries and raspberries (add in some wild strawberries, if you can find them!) • 4 gelatine leaves • 2 tablespoons caster sugar • 400ml Prosecco sparkling wine or Champagne • fresh mint leaves, to serve