CANDY JELLY FRUIT RECIPES

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FRUIT JELLIES RECIPE | MARTHA STEWART



Fruit Jellies Recipe | Martha Stewart image

These colorful fruit jellies are simple to make and fun to eat.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Total Time 20 minutes

Prep Time 20 minutes

Yield Makes about 60 pieces

Number Of Ingredients 4

1 1/3 cups fruit juice (any flavor) or water
4 packets powdered gelatin (1 ounce total)
2 1/2 cups sugar
2 cups fruit preserves or jam

Steps:

  • Place 2/3 cup juice in a small bowl or measuring cup and sprinkle with gelatin. Let sit 5 minutes. Meanwhile, in a medium saucepan, combine remaining 2/3 cup juice and 1 1/2 cups of the sugar. Bring to a boil over medium-high and cook, stirring, until sugar dissolves, 5 minutes. Add preserves and whisk to combine. Return to a boil and cook until thick and syrupy, 2 minutes. Add gelatin mixture and whisk until gelatin dissolves. Pour through a fine-mesh sieve into an 8-inch square baking dish. Refrigerate until set, 3 hours (or up to 2 weeks).
  • Place remaining 1 cup sugar in a pie plate or shallow bowl. Cut fruit jelly into 1-inch squares. Toss in sugar to coat just before serving.

Nutrition Facts : Calories 158 g, ProteinContent 1 g

FRUIT JELLIES RECIPE | MYRECIPES



Fruit Jellies Recipe | MyRecipes image

To ensure that the colors are bright, we've used store-bought, pasteurized juice instead of fresh-squeezed in some cases. Note that the lime jellies turn pale orange as they cook.

Provided by Elizabeth Colling

Total Time 30 minutes

Yield About 64 candies

Number Of Ingredients 6

Cooking-oil spray
1?? cups citrus juice (pasteurized orange or pink grapefruit; or fresh blood orange, lime, or lemon), strained
3 cups granulated sugar
6 ounces liquid pectin, such as Certo (you'll need two 3-oz. packs)
2 tablespoons fresh lemon juice
Coarse sugar (such as Hain Organic); or use granulated

Steps:

  • Line an 8-in. square baking pan with microwave-safe plastic wrap, pressing it up sides and leaving a 1-in. overhang. Spray plastic wrap with cooking spray.
  • Pour citrus juice and granulated sugar into a 6-qt. pot and stir to combine. Clip a candy thermometer to inside of pan.
  • Cook over medium-high heat, stirring constantly and slowly, until mixture registers 238° (just before the soft-ball stage, when it will harden), about 20 minutes. Add pectin and cook 1 minute more, stirring constantly.
  • Remove from heat, stir in lemon juice, and immediately pour into prepared pan. Let set until cool and firm, about 1 1/2 hours.
  • Lift from pan using plastic wrap and cut into 1-in. squares, circles, 3/4- by 1 1/4-in. rectangles, or 3/4- by 2-in. half-moons. Dip in coarse sugar. Store in an airtight container up to 1 week, dipping again right before wrapping if necessary (particularly with the more acidic flavors like lime, lemon, and grapefruit, which tend to get a little weepy).
  • Box it: Crystal clear boxes, from $2 5/25; clearbags.com
  • Note: Nutritional analysis is per candy.

Nutrition Facts : Calories 39 calories, CarbohydrateContent 10 g, FiberContent 0.1 g, SodiumContent 0.2 mg

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