The Gelatin Diaries: 1960s Peachy Berry Mold

This is the continuing saga of me trying to figure out the popularity of gelatin recipes from the 1920s to the 1970s. Each month, I randomly pick a recipe from a jar filled with the good, the bad, and the savory gelatin recipes to see which ones were worth it and which ones should stay forgotten. I post the recipe at the end if you are so inclined (or super brave) to try one out for yourself.

I wasn’t expecting to do a gelatin post so soon from the last but unforeseen things (mainly a huge thunderstorm knocking the power out) have caused delays for other posts. So I bumped up this Jell-O post. Just like the last one, the jar was quite kind to me. This recipe hails from the 1960s edition of the Joys of Jell-O which is exactly the same as the 1950s just with a different cover. The recipe is just orange gelatin mixed with frozen raspberries and peach slices that is poured into a 1-quart mold. After it has been chilled to firm, the cookbook suggests a topping of sour cream.

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This one came together easily. I would change a few things though. First I would definitely use fresh raspberries instead of frozen ones. Frozen was used in the original recipe mainly as a way to quickly thickened up the gelatin mixture so the peaches when stirred in, would not sink. This did not really work as intended and I still had to put the mixture in the fridge to thicken it a bit before adding said peaches. Though it was for a significantly less period of time. The other problem was that the bag of raspberries I got was half whole raspberries and half tiny little pieces. Therefore you lost the nice look of raspberries and peaches suspended in Jell-O as the little pieces clouded the mixture. A minor grip for sure!

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The other change I would make is the flavor of the gelatin used. Orange is kind of strange as it used raspberries and peaches as the main ingredients. Luckily raspberry is a fairly strong flavor so the orange is a little more in the background. It might b that orange was felt to be the best option with the flavors available. If I would take a minute to research it, I would have my answer on that…… Nowadays both raspberry and peach flavors are sold. I would probably choose one of those though it would most likely be the peach flavor it makes it stand out stronger against the raspberries.

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Lastly, before just getting on to the recipe, the sour cream is just a serving suggesting that the Joys of Jell-O offers up. It can easily be substituted for plain or vanilla Greek yogurt, whipped cream, or whipped topping.

So would I try this one again? Yeah. I quite liked it but I quite like raspberries and peaches. It also looks quite pretty when made and decorated which is always a plus.

Peachy Berry Mold

  • Servings: 6
  • Difficulty: easy
  • Print

A super easy gelatin dessert that features raspberries and peaches.

source: Joys of Jell-O (1960s)

Ingredients

  • 1 3 oz package orange gelatin
  • 1  cup boiling water
  • 1 14 oz can sliced peaches
  • 1 10 to 12 oz bag frozen raspberries
  • Optional: sour cream and fresh raspberries for garnish

Directions

  1. In a mixing bowl, dissolve the Jell-O in boiling water.
  2. Drain peaches and set aside, reserving the syrup. Measuring the syrup and add enough water to to make 3/4 cup. Stir syrup mixture into gelatin.
  3. Add frozen raspberries and stir until mixture thickens a syrupy consistency. If the mixture does not become thicker just stick it in fridge for 30 minutes or until it thickens to proper consistency.
  4. From the slice peaches, pick out six nice looking slices for garnish. Chop the rest and mix into the thickened gelatin. If there is no desire to garnish the dessert, all the peaches can be chopped and mixed in.
  5. Pour into a 1-quart serving bowl (about 31/2 cups) and chill until serving.
  6. Garnish with the sour cream, reserved peach slices and fresh raspberries, if desired.

One thought on “The Gelatin Diaries: 1960s Peachy Berry Mold

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