Dec 15 2021 - 9:25am

Cathedral-Window Jelly

Original Recipe


Use your favorite gelatin flavors or colors. If you're making this for Christmas, red and green are classic choices, but feel free to mix and match. If you're using three colors, you'll need about 1 1/2 cups of each one. If you'd like to use four colors, you'll need about 1 cup each. Also, avoid following the directions on the gelatin's packaging. The flavored gelatin needs to be firmer than usual so it doesn't break apart in the cream mixture. Not a fan of coconut? Simply replace the coconut water with plain water and use lemon extract instead of coconut extract. You can also use pineapple extract if you can find it.

Cathedral-Window Jelly Recipe


  1. 3-ounce box strawberry or cherry gelatin powder
    3-ounce box lime gelatin powder
    3-ounce box orange gelatin powder
    1 cup boiling water per box
    1/3 cup cold water per box
    1 cup sweetened condensed milk
    1 cup heavy whipping cream
    1 1/2 cups boiling water (separate from above)
    1 cup coconut water
    1/2 cup pineapple juice
    3 tablespoons unflavored gelatin powder
    3 to 6 tablespoons white sugar
    Coconut extract
    Canola oil or baking spray, for greasing containers


  1. In a large bowl, combine 1 cup boiling water and a box of flavored gelatin. Whisk well for two minutes, or until the gelatin dissolves.
  2. Add 1/3 cup of cold water. Whisk well.
  3. Pour into a container greased with canola oil or cooking spray.
  4. Repeat with the remaining gelatin flavors.
  5. Chill the flavored gelatins in the refrigerator for 2-4 hours, or until firm.
  6. Once the gelatins have set, cut into 1-inch cubes or chunks. If you're using three flavors, you'll need about 1 1/2 cups of each.
  7. Grease a bundt pan, then add the cubed gelatin, making sure to evenly disperse the colors. If you're using a 6-cup bundt pan, set aside 1/2 cup of each color to be used in a separate smaller container.
  8. In a large bowl, combine 1 1/2 cups boiling water and the unflavored gelatin powder. Whisk well for two minutes to dissolve.
  9. Add the sugar, coconut water, pineapple juice, and 20-25 drops of coconut extract. Whisk well.
  10. Gradually add the condensed milk and heavy whipping cream. Slowly mix until combined.
  11. Let the mixture sit until slightly thickened, about 8-12 minutes.
  12. Pour into the bundt pan over the flavored gelatin. If you're using a 6-cup bundt pan, you'll have some cream leftover. Add this to a smaller greased container with the leftover gelatin cubes.
  13. Chill the jelly for four hours or overnight.
  14. Once firm, run a knife along the sides of the jelly to loosen. You can also let it sit at room temperature for about 10 minutes.
  15. Carefully turn it over on a large plate. Slice and enjoy!

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