JELLY HEARTS
1 packet unflavored gelatin
5 ounces of rose hip jelly (or your choice of fruit preserves)
1/2 cup sugar, divided
In a bowl, sprinkle gelatin over 1/4 cup cold water, and let sit for 15 minutes. Meanwhile, combine fruit jelly and 1/4 cup sugar in a saucepan. Cook over medium-high heat until boiling. Reduce heat to low and cook for 1 minute. Remove from heat and stir in gelatin mixture. Pour into a baking pan.
Chill in the refrigerator several hours until firm. Using a heart shaped cookie cutter, cut hearts out of fruit mold. Dredge hearts in remaining 1/4 cup sugar.
Enjoy!
Recipe adapted from Parents Magazine, February 2006
www.parents.com/recipes/
