The art of the Jelly Shot:
The art of the Jelly Shot:
You can make jelly shots with almost any type of alcohol, but you should adjust the proportions of alcohol and cold water to ensure that the shot still sets. The higher the proof of the alcohol, the more water that is required for it to set.
Proof Alcohol Cold Water
30-50 1-5/8 cups 3/8 cup
80-100 1-1/4 cups 3/4 cup
150-200 3/4 cup 1-1/4 cups
Jelly shots can be served in shot glasses, as pictured, and can be virtually any color. Many, though, prefer jelly shots in paper cups which can be turned inside out to free the jelly from the cup. If you do serve jelly shots in shot glasses, be sure to also provide knives, toothpicks, or some other mechanism to free the shot from the glass. Alternatively, warming the glass will cause the jelly shot to slide free which can be accomplished by steeping them in warm water for less than a minute.
If you are planning a jelly shot party, consider diluting your shots with more cold water and less alcohol. Since the alcohol is contained within the jelly, it is absorbed more slowly and even experienced drinkers will often underestimate how much they have had to drink. They will also be less expensive, can be more often enjoyed, and your party will last longer.
Jelly Shots
3/4 cup Jelly (large package)
2 cups Water (boiling)
3/4 cup Water (cold)
1-1/4 cups Vodka
Mix the jelly mix with the boiling water until the powder is fully dissolved and add the cold water and alcohol. Pour the cooling mixture into either shot glasses or paper cups. Shot glasses are more attractive, but drinker can turn the paper cups inside-out to more easily eat the alcoholic jelly.
Berry Berry Jelly Shots
3/4 cup Strawberry Jelly
2 cups Water (boiling)
1 cup Strawberry Schnapps
1 cup Water (cold)
Mix the jelly mix with two cups (2 cups) of boiling water until the powder is fully dissolved and then add the schnapps and water to cool the jelly. If the schnapps are higher than about 60 proof, the jelly may not set. Pour the cooling mixture into either shot glasses or paper cups. Shot glasses are more attractive, but drinker can turn the paper cups inside-out to more easily eat the alcoholic jelly.
Rum and Coke Jelly Shots
3/4 cup Cherry Jelly
1 cup Cola (boiling)
1 cup Cola (cold)
1 cup White Rum
Mix the jelly mix with the boiling cola until the powder is fully dissolved and then add the rest of the cola and the rum. At this point, you may wish to stir the mixture again until the bubbles begin to subside. Pour the mixture into either shot glasses or paper cups. Shot glasses are more attractive, but the paper cups are easier to eat from. This mixture will take slightly longer to set than the traditional jelly mixture.
Fuzzy Navel Jelly Shots
3/4 cup Orange Jelly (large box)
2 cups Water (boiling)
3/4 cup Water (cold)
3/4 cup Peach Schnapps
Mix the jelly mix with the boiling water until the powder is fully dissolved and then add the rest of the water and the alcohol. Pour the mixture into either shot glasses or paper cups. Shot glasses are more attractive, but the paper cups are easier to eat from.
Lemon Drop Jelly Shots
3/4 cup lemon jelly (large box)
2 cups Water (boiling)
1 cup Water (cold)
1 cup Vodka
Mix the jelly mix with the boiling water until the powder is fully dissolved and then add the rest of the water and the alcohol. Pour the cooling mixture into either shot glasses or paper cups. Shot glasses are more attractive, but drinker can turn the paper cups inside-out to more easily eat the alcoholic jelly. After the jelly is complete, rim the glass or cup with sugar.
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Tips
For extra flavor, replace part or all of the water called for in directions with fruit juice, syrup from canned fruit, or carbonated soft drinks
What will make it not set?
What's the truth about enzymes, alcohol, citric acid? Do not use fresh or frozen pineapple, kiwi fruit, figs, mangoes, guava or papaya, or fresh ginger in gelatine. All contain an enzyme that keeps gelatine from setting. All are fine, however, if cooked or canned.
The most common question I get about the tiddly Jell-O is, doesn't the alcohol keep it from setting? The answer is no, not as such, because I don't use just alcohol. I believe that pure alcohol will not jell, the same way it won't freeze. But the alcohol doesn't act as a catalyst (the way the fresh pineapple will); there just needs to be enough water to react with the gelatine and firm up.
And if you read the first paragraph, you'll learn it's not the citric acid in the pineapple that keeps it from working. You can used canned pineapple, if you want to; you can also use oranges and so forth with impunity (or panache, if that's more your style).
Don't add too much water! Make sure you have all of the gelatine in the bowl! If you only dump in half of the package (by mistake), the jelly won't set -- because there's too much water for the amount of gelatine. If you try to add the rest of it later, when the water is no longer boiling hot, it won't dissolve... and it (1) won't set *and* (2) will have bits of grainy texture to it.
What will make it firmer?
The secret to jelling is nothing more than the ratio of gelatine to liquid. (This is why just adding liquor to a batch of Jell-O doesn't work; you need to take out as much liquid as you add.) The "standard" proportions is one small box (or one Knox packet) for every 2 cups of liquid. Decrease the liquid by 1/8 (back it off 1/4 cup for every 2 cups) for moulding; that will make it just a little firmer so it will retain its shape when you demould it. Cut the liquid in half, or double the gelatine, for "Jigglers" or "Knox Blox." Note that you can accomplish that by adding one packet of Knox to every small box of Jell-O. Knox even has a recipe for that - Knox Blox With Flavoured Gelatine Dessert.
Will it melt?
Eventually; anything will melt if you get it hot enough. When a batch of regular gelatine reaches room temperature, it will melt. If you make it extra firm, it will take longer. If you're using one of the Israeli or other vegetable jelly mixes, it may stay solid at room temperature; I don't know for sure if that's because it's a vegetable product, or if it's because they add lots of it for the amount of water they call for. I suspect it's the former.
The long and short of it: If it's going to be warm where you're going, keep it cool.
Will it freeze?
Ah, you've stumbled onto my secret. It does. I sometimes will try to use the freezer to get it cold faster (and therefore jell faster). By the time the gelatine itself is nice and firm, it's started to accumulate frost on the top; it will get kind of crunchy as the liquid freezes.
Remember that soda pop will freeze if you leave it in the freezer, too.
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