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This blueberry gelatin mold is a nostalgic nod to classic desserts from the 1950s made with just three ingredients yet delivering a perfect balance of sweet and tangy flavors. Its secret weapon is sour cream which cuts through the sweetness of the strawberry JellO and canned blueberries to create a refreshing crowd pleasing dessert. Whether you are looking for a makeahead holiday treat or a simple yet elegant dish to serve this recipe fits the bill beautifully.
This recipe has been a cherished part of my family’s holiday traditions. I remember helping my mom assemble the mold carefully stirring so the blueberries stayed suspended and now it’s become a favorite I’m proud to share with friends.
Ingredients
- Blueberries in light syrup: Two 15 ounce cans an essential source of sweetness and vibrant flavor choose cans with good quality berries that are plump and firm
- Strawberry JellO: Two family size six ounce boxes provides the fruity gelatin base use authentic JellO for the right texture and flavor
- Sour cream: One 16 ounce tub the secret ingredient that adds creaminess and balances the sweetness opt for a rich thick sour cream with minimal additives for best results
Instructions
- Strain the Blueberries:
- Drain the blueberries using a fine mesh strainer or colander positioned over a large liquid measuring cup. Add water to the collected syrup to measure exactly 4 cups of liquid. This ensures the right sweetness balance and consistency in your gelatin.
- Heat the Liquid and Add the JellO:
- Pour the syrup and water mixture into a medium saucepan. Heat it over medium until it just starts to simmer then remove from the heat. Stir in the strawberry JellO powder continuously until completely dissolved and the liquid is smooth with no granules visible. This step ensures the gelatin sets properly without graininess.
- Make an Ice Bath and Partially Chill the Jelly:
- Fill a large bowl with ice cubes and tap water to create an ice bath. Place the bowl containing the dissolved gelatin into the ice bath with the water level reaching halfway up the gelatin bowl’s sides. Stir every few minutes until the mixture thickens and becomes slightly wobbly but not solid this usually takes about 30 minutes and can be checked with an instant read thermometer at 45 to 55 degrees Fahrenheit.
- Add the Sour Cream and Blueberries:
- Remove the gelatin bowl from the ice bath. Gently fold in the sour cream and blueberries stirring until the sour cream is stirred in evenly and no big lumps remain a few white streaks are fine. This adds creaminess and flavor contrast that is key to the dessert's character.
- Mold the JellO Mixture:
- Pour the mixture into a large JellO mold or bundt pan with a capacity of about 10 and a half cups. Tap the mold gently on your countertop to evenly settle the mixture. Cover with plastic wrap and refrigerate for at least 8 hours or overnight until completely firm.
- Unmold the JellO:
- To release the dessert from the mold dip the mold in warm water not boiling about halfway for ten seconds. Quickly invert onto a serving plate and let the JellO slide out naturally. If it resists gently slide a small offset spatula or butter knife along the edges to break the seal. Repeat dipping if necessary until it releases smoothly without breaking.
- Serve:
- Cut the mold into slices using a cake server and transfer to plates. Serve immediately for best texture and flavor. Store leftovers covered tightly in the refrigerator for up to three days.
I love how the sour cream transforms this simple JellO mold from something ordinary into a sophisticated treat. Every time I serve it I am reminded of the afternoons spent in my mother’s kitchen stirring the cool gelatin mixture and sharing stories. The dish feels like a connection across generations.
Storage Tips
Store the blueberry mold covered tightly with plastic wrap in the refrigerator to keep it fresh for up to three days. Avoid prolonged air exposure to prevent drying and flavor loss. If making ahead unmold just before serving for best presentation and texture.
Ingredient Substitutions
If canned blueberries in light syrup are unavailable you can substitute 2 cups of frozen blueberries simmered with water and sugar to create your own syrup base as outlined in the recipe details. Plain yogurt can be used in place of sour cream but it will alter the final texture and tanginess somewhat affecting the classic flavor balance.
Serving Suggestions
Serve slices chilled on vintage inspired dessert plates to bring out the retro charm. Garnish with fresh mint leaves or a dollop of whipped cream for an added festive touch. It's equally delightful with a light cup of tea or coffee to balance the sweetness.
This retro blueberry gelatin mold is an easy makeahead dessert that delights with creamy tang and suspended fruit. It brings vintage charm to any gathering.
FAQs About This Recipe
- → What is the secret ingredient in this dessert?
Sour cream is added to cut the sweetness and add a rich, tangy depth to the gelatin mixture.
- → Can I use fresh blueberries instead of canned?
Fresh blueberries can be used, but canned blueberries in syrup provide a sweeter, more consistent flavor and easier preparation.
- → How do I ensure the gelatin unmolds easily?
Dip the mold in warm water for about 10 seconds, then carefully flip onto a plate. Repeat if needed without shaking the mold.
- → Is it possible to substitute the strawberry gelatin?
Other fruit-flavored gelatin can be used, but strawberry complements the blueberries and sour cream best in this dessert.
- → How long should the dessert chill before serving?
Chill the dessert for at least 8 hours or overnight to ensure a firm, wobbly texture perfect for slicing.
- → Can I prepare this dessert in advance?
Yes, it’s ideal for making ahead, as chilling overnight helps develop the flavors and texture.