I found this Raspberry Balsamic Jelly recipe by accident. I was in the doctors office reading some ancient magazine. In one of the areas there was an article about good homemade accompaniments for a cheese plate. One of the items was this recipe. It sounded really interesting so I copied the recipe down.
After the doctors appointment I went to the store and bought what I needed to make this Balsamic Jelly. It was an immediate hit. It’s just the best stuff ever, and I now don’t limit it to only a cheese plates. It’s particularly good on biscuits too. You must give it a try to believe just how good it is.
Raspberry Balsamic Jelly
- 2 cups balsamic vinegar
- 1 package raspberry Jello
- 16 tablespoons, honey (1 cup)
Pour vinegar into a small sauce; sprinkle gelatin over the vinegar. Let stand until gelatin softens, about 10 minutes. Stir over medium heat until the gelatin dissolves, and mixture is hot (do not bring to a simmer). Remove form heat. Stir in honey. Pour in 3 to 4 small jars. Chill until gelatin sets, about 8 hours. Cover and keep chilled. Serve with bread & butter or as a condiment on a cheese board.
Notes: You can make this 1 week ahead. If you prefer, you may substitute 3 teaspoons unflavored gelatin for a plain balsamic jelly.
This balsamic jelly makes a particularly nice gift for cheese lovers. It really complements a cheese plate nicely. It is a favorite of many of my friends, and it’s often requested as a gift from my kitchen. Enjoy.
Time to eat…