Fireworks and Jelly Shots

This is the first Fourth of July weekend that I’m not completely exhausted from summer camps AND that both Tiffany and I are off work.  For some reason, this immediately put me in redneck mode.  I’ve decided the weekend will not be complete without our inflatable pool, hotdogs, fireworks and jelly shots.  I know this is not a good combination, but I can’t be talked out of my decision.  I figure if things get too out of hand we can just jump in the inflatable pool.  I found a perfect video of what is most likely to happen as well as a really yummy jelly shot recipe.  I hope you have a really good Saturday and please don’t put any of the fireworks in your butt.  That seems to be a really huge trend on the youtubes.  I think regardless of the number of jelly shots we imbibe that we will not be tempted to put anything with a fuse in our butts.  I’ll never understand this redneck custom.  Here is an equation for everyone to remember:  fireworks + butt = ouch and bad.

Rainbow Jelly Shooter  (http://jelly-shot-test-kitchen.blogspot.com/)

Suggested pan: 9" x 13" cake pan, or molds

Yield:  about 45 jelly shots

Garnish: Maraschino cherries, if desired

If flexible silicon molds are used, prepare the molds with a quick spray or wipe of vegetable oil, then wipe the molds clean with a clean paper towel.  This will leave a slight residue to assist in unmolding, but will not affect the taste or appearance of your jelly shots.  

Red Layer

• 1 cup water
• 2 envelopes Knox gelatin
• 1 box 3 oz box cherry or strawberry gelatin dessert
• 1 cup flavored vodka (we recommend Hangar One, Buddha's Hand citrus infused vodka, but your favorite will work just fine!)

Pour water in small saucepan, sprinkle with Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes.  Remove from heat.  Add the gelatin dessert mix, stir until dissolved.  Stir in the vodka.  Pour into pan and refrigerate until fully set, about an hour.  

Yellow Layer

• 1 cup water
• 2 envelopes Knox gelatin
• 1 box 3 oz box lemon gelatin dessert
• 1 cup flavored vodka  (we recommend Hangar One, Buddha's Hand citrus infused vodka, but your favorite will work just fine!)

Pour water in small saucepan, sprinkle with Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes.  Remove from heat.  Add the gelatin dessert mix, stir until dissolved.  Stir in the vodka.  Allow mixture to cool to room temperature, then pour over the set red layer and refrigerate until fully set, about an hour.  

(Note, if you are garnishing with maraschino cherries, add them immediately after the yellow layer is poured in.  Cut the very bottoms off the cherries so they will stand upright.)  

Blue Layer

• 1 cup water
• 2 envelopes Knox gelatin
• 1 box 3 oz box Berry Blue gelatin dessert
• 1 cup flavored vodka (we recommend Hangar One, Buddha's Hand citrus infused vodka, but your favorite will work just fine!)

Pour water in small saucepan, sprinkle with Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes.  Remove from heat.  Add the gelatin dessert mix, stir until dissolved.  Stir in the vodka.  Allow mixture to cool to room temperature, then pour over the set red and yellow layers and refrigerate until fully set, several hours or overnight.  (Its ideal to let this chill overnight so the layers can fully bond.)  

To serve, cut into desired shapes or unmold.