Lila’s Blueberry Jell‑O Mold Recipe 

                                                           https://www.2foodie.com 

Ingredients

• 2 cans (15 oz each) blueberries in light syrup
• 2 family‑size (6 oz each) boxes Strawberry Jell‑O
• 1 tub (16 oz) sour cream

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Method

1. Strain the blueberries

1. Pour the blueberries into a fine‑mesh strainer set over a large liquid measuring cup.
2. Let the syrup drain completely.
3. Add enough water to the collected syrup to reach 4 cups total liquid.

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2. Heat the liquid and dissolve the Jell‑O

1. Transfer the liquid to a medium saucepan.
2. Heat over medium until it just begins to simmer, then remove from the heat.
3. Add both boxes of Jell‑O and whisk continuously for 1–2 minutes, until fully dissolved and smooth.
4. Pour the mixture into a medium mixing bowl.

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3. Prepare an ice bath and lightly gel the Jell‑O

1. Fill a large bowl with several cups of ice and cold water.
2. Gently lower the bowl of warm Jell‑O mixture into the ice bath — the water should come halfway up the sides.
3. Stir every few minutes as it cools.
4. Continue chilling until the mixture becomes slightly thickened and wobbly, but not firm (about 45–55°F).
   This stage typically takes about 30 minutes.

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4. Add the sour cream and blueberries

1. Remove the bowl from the ice bath.
2. Add the sour cream and the drained blueberries.
3. Stir until the sour cream is fully incorporated. A few white streaks are fine.

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5. Fill the mold

1. Pour the mixture into a large Jell‑O mold or bundt pan (10½‑cup capacity).
2. Tap the mold gently on the counter to release air bubbles and level the mixture.
3. Cover with plastic wrap and refrigerate until completely firm — at least 8 hours or overnight.

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6. Unmold the Jell‑O

1. Fill a large bowl halfway with warm (not hot) water.
2. Dip the mold into the water for 10 seconds.
3. Remove, place a serving plate over the mold, and invert.
4. If it doesn’t release, repeat another 10‑second dip and try again.
5. Continue until the Jell‑O slides out cleanly onto the plate.

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