Serves 4

We used currant jelly here, but you can substitute strawberry, raspberry, or even apricot jelly instead.

  • One 3-ounce package raspberry Jell-O
  • 2 cups water
  • 8 ounces ripe strawberries (about 8)
  • 1/4 cup currant jelly
  • 1/2 cup blueberries
  • 4 mint sprigs (optional)


    Put the Jell-O in a bowl. Bring 1 cup of the water to a boil. Add it to the Jell-O, stirring it to dissolve the gelatin. Stir in the remaining 1 cup of cold water. Divide the Jell-O among four glass or ceramic dessert molds. Cover with plastic wrap and refrigerate until set.

    Meanwhile, remove the stems from the strawberries and cut them crosswise in half. (Notice that the tip ends of the berries are usually riper than the stem ends.) Cut the tip ends of the berries into fourths and set aside. Place the stem ends of the berries in a blender, add the currant jelly and process until smooth. (You should have about 3/4 cup.) Combine the strawberry tips and sauce in a bowl, cover and refrigerate.

    At serving time, spoon the sauce on top of the Jell-O and top with the blueberries. Decorate each with a sprig of mint, if desired.

    From A Grandfather's Lessons (Houghton Mifflin Harcourt) by Jacques P├ępin.

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