Acid Jellies Recipes
FRUIT JELLY CANDIES
These colorful fruit jellies can be cut to any size before being rolled in sugar.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 85 to 90
Number Of Ingredients 7
Steps:
- Spray two 8-inch square pans with vegetable-oil spray. Prepare flavoring.
- In a 6-quart saucepan, sprinkle gelatin over 2 cups water; let gelatin soften for about 3 minutes. Add granulated sugar and citric acid. Heat slowly over low heat, stirring constantly with a wooden spoon, until sugar has dissolved, about 10 minutes. Wash down sides of pan with a wet pastry brush to remove any sugar crystals.
- Increase heat to high; bring gelatin to a boil. Reduce heat to medium low and boil gelatin, without stirring, 15 minutes. The syrup needs to be watched while it boils; if it starts to turn dark tan before the 15 minutes, it is ready. Remove from heat.
- Let stand for 5 minutes while bubbles dissipate; some white foam will remain. Whisk in flavoring. Without scraping pot, pour evenly into prepared pans. Let stand, uncovered, for 24 hours. Unmold, cut into 1-inch squares or other desired shapes; roll in superfine or confectioners' sugar, and serve.
- Whisk together 1/4 cup red-currant jelly, sieved to remove seeds and 1 tablespoon rose water in a small bowl.
- Chop 4 ounces dried apricots medium fine, place in a small saucepan, and add 1 cup water.
- Cover, and bring to a boil; reduce heat to medium low, and cook, covered, until water has been absorbed, 10 to 20 minutes. Transfer apricots to a food processor. Process to a fine puree. Transfer to a bowl, and add 1 tablespoon or apricot oil or orange-flower water.
- Place 2 cups fresh or frozen cranberries and 1 cup water in a saucepan; cover. Bring to a boil, reduce heat to medium low, and cook until water has been absorbed, 10 to 20 minutes.
- Transfer to the bowl of a food processor. Process to a fine puree. Transfer to a bowl. Whisk in 1 tablespoon orange-flower water and 1 cup dried cranberries.
- Place 6 ounces dried figs, chopped medium fine, in a small saucepan, add 1 cup dry red wine and 1/2 teaspoon freshly ground pepper, and cover. Bring to a boil; reduce heat to medium low, and cook for 15 minutes, until most of the liquid has been absorbed.
- Transfer to the bowl of a food processor, and puree. Transfer to a bowl, and stir in 1 tablespoon pure vanilla extract.
- Mix together 1/2 cup boysenberry or grape jelly and 1 tablespoon pure anise extract or oil in a small bowl.
- Chop 8 ounces dried pineapple medium fine. Place in a saucepan with 1 cup water; cover. Bring to a boil. Cook over medium-low heat until most of the water has been absorbed, 15 minutes.
- Transfer to the bowl of a food processor; process until mixture is as smooth as possible. Transfer to a small bowl, and mix in 1 tablespoon lemon oil.
HALLOWEEN COCKTAIL JELLIES
With their floating Halloween candies, these party treats are a spooky-meets-fun twist on classic jelly shots! Passionfruit Mango from the Seagram's Escapes Variety Pack provides a festive color and tropical taste - though any of the other boldly colored and flavored varieties will add spine-chilling flair to your Halloween festivities!
Provided by Food Network
Categories beverage
Time 2h45m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Place 6 champagne flutes in an 8-inch square baking pan.
- Place 1 cup of the grape juice in a small bowl and sprinkle the gelatin over the juice. Allow to bloom for 5 minutes. Heat the remaining 1 cup grape juice in a medium saucepan until boiling. Remove from the heat. Whisk in the gelatin mixture until no lumps remain, then stir in the malt beverage.
- Divide the mixture evenly among the flutes. Carefully place the baking pan in the refrigerator. Chill until the jellies are just starting to set, 30 to 60 minutes. Remove the flutes from the refrigerator and use a chopstick to press a gummy spider into each. Return to the refrigerator to set completely, about 2 hours more. Serve cold.
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- Combine 113 grams (1/2 cup) water, the gelatin, lemon, and lime juices in a 2-quart saucepan. Set aside.
- Combine the remaining 170 grams (3/4 cup) water and 227 grams (1 cup) of the sugar in another 2-quart saucepan, over medium heat. Stir until the sugar dissolves. Bring to a boil, cover, and cook for 3 minutes. Remove the lid and cook until the mixture reaches 300ºF on a digital instant-read thermometer.
- Once the sugar comes to temperature, remove from the heat, and add to the gelatin mixture. The mixture will clump; just reduce the heat to low and stir constantly in order to dissolve gelatin completely. Add the lemon and lime zest and stir to combine. Pour mixture into an 8-by-8-inch nonstick pan and cool to room temperature, 1 ½ to 2 hours. Do not refrigerate.
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