You don’t think less of me for posting a recipe about Jello salad, do you?
Growing up, we always had a Jello salad on the table during the holidays. But I feel like Jello salad has gone the route of green bean casserole, cranberry sauce in a can, and fruit cake. It’s one of those tradition dishes that we make every year but that nobody wants to admit they actually like. It has become the butt of many a holiday joke.
I’m stepping out of the shadows and letting the world know that I personally love Jello salad. This recipe is one of my favorites. Peaches, cinnamon, cloves – it’s so spicy and juicy, and fruity. It tastes like peach pie in jello form.
- 1 (1 lb) can peaches in light syrup, drained, syrup reserved
- ¼ cup white vinegar
- ½ cup sugar
- 12 whole cloves
- ¼ teaspoon cinnamon
- 1 (3 ounce) package peach flavored gelatin
- ¾ cup cold water
- Coarsely chop peaches. Set aside.
- Add enough water to reserved syrup to make ¾ cup. Pour syrup into a medium saucepan. Add vinegar, sugar and spices. Bring mixture to a boil and then reduce the heat to a simmer. Add peaches and continue to simmer for 10 minutes.
- Strain syrup. Reserve peaches but pick out and discard cloves Add enough cold water to syrup mixture to make 1 cup. Add gelatin to syrup and stir until gelatin is dissolved. Add cold water. Pour gelatin mixture and reserved peaches into a mold. Place in the refrigerator and chill overnight.