Raspberry Gelatin or Jello (from scratch, sweetened with fruit juice)
2 12-oz cans frozen apple-raspberry 100% juice concentrate
5 envelopes Knox gelatin
1 juice-can of water
10 oz package frozen raspberries (unsweetened)
20 oz can crushed pineapple in own juice
Thaw juice concentrate. Soak gelatin in cool, thawed juice for 1 minute. Then dissolve by heating on stove and stirring gently for 5 minutes. Check if dissolved by quickly dipping finger and thumb into mixture and rubbing together to see if it’s smooth - careful, it's hot. Remove from heat. Add can of water, frozen berries, and entire can of pineapple including juice. Chill until set in 9 x 13 pan.
Notes:
I was already using the 9x13 pan for yams, so had put the jello in a 2.5 quart casserole dish (a white oval one with a glass lid). It fit with probably 1 or 2 cm to spare. I topped it with 1/2 pint of whipping cream whipped with 3 tablespoons of sugar and a little vanilla.
This turned out well. It was definitely very gelatinous, sort of jiggler-like. And it was very sweet. I think putting 2 T sugar in the topping would be fine. I might try using only 4 envelopes of gelatin next time.
