MEXICAN JELLY FRUIT RECIPES

Steps:

• Bring water to boil in medium saucepan.
• Place cream cheese, half and half, and condensed milk in a blender and blend at low speed until smoothe.
• Add geletin to boiling water and stir to dissolve. Remove any solids left behind.
• Pour geletin/water into 9x13 baking dish. Add cheese mixture and fruit, and stir until well blended.
• Refrigerate for at least 6 hours.

Steps:

• Place 2/3 cup juice in a small bowl or measuring cup and sprinkle with gelatin. Let sit 5 minutes. Meanwhile, in a medium saucepan, combine remaining 2/3 cup juice and 1 1/2 cups of the sugar. Bring to a boil over medium-high and cook, stirring, until sugar dissolves, 5 minutes. Add preserves and whisk to combine. Return to a boil and cook until thick and syrupy, 2 minutes. Add gelatin mixture and whisk until gelatin dissolves. Pour through a fine-mesh sieve into an 8-inch square baking dish. Refrigerate until set, 3 hours (or up to 2 weeks).
• Place remaining 1 cup sugar in a pie plate or shallow bowl. Cut fruit jelly into 1-inch squares. Toss in sugar to coat just before serving.