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I found this recipe in the Amish Country Cookbook from northern Indiana. I am going to cut it in half and try it because those Amish people cook in large quantities, and what if it's goopy?
Update: I made half a recipe of the Jello Tapioca using cherry Jello, and that's plenty. Of course, now I have 1/2 a box of Jello to use. It's good stirred into cranberries ground up with a fresh orange (peel still on it). Anyhow, it's very sweet and bright red. The texture is interesting, creamier than Jello, maybe a little stiffer than creamy tapioca pudding. But here's the thing: serve it with crushed pineapple, and it's perfect. Top it with some whipped cream and you could serve it to company. And I'm not just saying that.
Jello Tapioca
6 cups boiling water
2/3 cup tapioca
Pinch salt
When cooked, add:
1 cup sugar
1 small box (1/2 cup) Jello
Do not stir while cooling.
My cousins back east speak wistfully of grape tapioca that their mother used to make. I found a recipe for it in my grandmother's recipe box, but never got a straight answer from them as to whether that is what they expected. It sounds so purple and red, doesn't it?
Grape Tapioca
1 pint grape juice
1/2 cup Minute tapioca
1 cup sugar
Juice of 1 orange
Small size bottle of maraschino cherries with juice
Cook grape juice and tapioca for 20 minutes in a double boiler. Add remaining ingredients. Chill before serving.
Here is an Amish version of it:
Amish Grape Tapioca
3 cups grape juice
1 cup milk
1/3 cup tapioca
2 eggs, separated
1/2 cup sugar
Pinch salt
1/2 tsp vanilla or lemon extract
Combine the grape juice, milk, and tapioca and let stand 5 minutes. Cook until thickened. Beat the egg yolks slightly in a small bowl and add a little of the hot mixture to them, and then pour back into the pan and simmer a couple of minutes, stirring. Remove from the heat and pour into a bowl. Beat the egg whites with 1/2 cup sugar, pinch salt, and flavoring until stiff but not dry. Fold into the tapioca mixture. Chill before serving.
Here is another recipe from the Amish Country cookbook:
Black Cherry Tapioca
Heat 2 qts water to boiling and add 1 cup fine pearl tapioca. Boil about 2 minutes, remove from heat, cover and let stand until tapioca looks clear.
Add:
1 to 1 1/2 cups sugar
1 3 oz box of black cherry Jello
1 package black cherry Kool-aid
Before serving add 1 qt frozen or canned black cherries and 2 cups of whipped topping such as Cool-Whip.
*I've only seen large size tapioca pearls, but apparently there is a smaller size to be had. The Joy of Cooking says to soak pearl tapioca overnight.
