New This Month

Cherry-Jam Gelatin

Use this recipe when making our Cherry Almond Cake.

  • Yield: Makes about 7 cups

Source: Martha Stewart Weddings, Spring 2006


  • 21 sheets unflavored gelatin
  • 7 cups sour cherry jam, pureed


  1. Line 2 cake pans of each tier size with plastic wrap, allowing a 2-inch overhang. Put gelatin sheets into a bowl of cold water. Let soften 5 minutes. Squeeze out excess water from sheets; set sheets aside.
  2. Bring half of the jam to a boil in a medium saucepan over medium-high heat. Remove from heat. Add gelatin sheets, and stir until gelatin has dissolved. Stir in remaining jam. Pour into prepared pans. Refrigerate until firm, 3 hours or overnight.

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