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1
Place the jelly mixture ingredients in a heat-proof dish.
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2
Let the gelatin soak for about 5 minutes and then microwave at 500W for 30 seconds.
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3
Stir it while placed in a bowl of ice water.
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4
Sprinkle the okra with salt (this salt is not included in the ingredient list) and rub it in.
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5
Boil the okra briefly so that they don't get slimy and stay firm.
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6
Soak in cold water.
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7
Remove the seeds from the tomato.
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8
Dice all the ingredients.
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9
Place a ring mold on a sheet of plastic wrap and use a rubber band to hold the plastic tightly in place around the mold.
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10
Fill the mold with the ham and vegetables, and then place the mold in the freezer until the contents are chilled but not frozen.
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11
Once the jelly has thickened, pour it into the mold.
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12
Place into the refrigerator to chill and set.
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13
When removing from the mold, wrap a warm towel around it to melt the sides of the jelly a bit.
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14
It will slide right out.
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15
In order to prevent the fibers from the towel from getting onto the jello, cover the top with plastic wrap.
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16
Gently push and...
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17
it will slide out I used about 5 okra, 1/2 of a medium sized tomato, 1 packet of powdered gelatin, and 1 slice of thinly sliced ham.
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18
If you don't have a ring mold, you can use anything you want as a mold.
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19
Also, if you want to make the jelly separately and then break it into pieces and add to the vegetables, use 3 g (1 teaspoon) of gelatin.
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20
This recipe goes very well with umeshu.
