RETRO BERRY JELLY CUPS

Combine frozen berries with honey and 2 cups water in saucepan; bring to a simmer. 

Strain fruit, reserving liquid; transferfruit to a high-powered blender or food processor along with a splash ofthe reserved fruit liquid. Purée fruit until very smooth. Press fruit through a sieve to remove any remaining seeds. Combine with the remaining reserved fruit liquid in large glass measure. 

Meanwhile, sprinkle gelatin over 1/2 cup water and bloom for 5 minutes. Whisk bloomed gelatin into fruit mixture alongwith vanilla. 

Divide jelly among twelve 125mL jarsor ramekins. Cool to room temperature then chill for at least 4 hours or until set. (Make-ahead: Jelly cups can be covered with jar lids or plastic wrap and reserved in the refrigerator for up to a week.) Serve jelly cups topped with a dollop of whipped cream, if using.