Lemon Jelly Candies Recipes

LEMON JELLY CANDIES

Steps:

• Line an 8-inch square pan with foil and spray foil with cooking spray; set aside., In a small bowl, sprinkle unflavored gelatin over 1/3 cup water; set aside., In a small saucepan, combine 2 cups sugar and remaining water. Bring to a boil over medium heat. Cook and stir until the sugar dissolves. Cook, without stirring, until candy thermometer reads 260° (hard-ball stage). Remove from the heat., Stir lemon gelatin and unflavored gelatin mixture into hot syrup; stir until sugar dissolves. Stir in lemon juice and zest. Pour into prepared pan. Cover and refrigerate overnight or until candy is set., Combine edible glitter and remaining sugar; spread half of mixture over a 14x12-in. piece of paper. Invert candy onto the parchment. Cut candy into 48 triangles and coat with remaining glitter mixture. Store candy in an airtight container at room temperature for up to 1 week.

LEMON JELLIES

Steps:

• In a small bowl, combine gelatin and 1/4 cup cold water; let soften 5 minutes.
• In a medium saucepan over medium heat, stir sugar into 1/2 cup water until it dissolves. Without stirring, cook until mixture reaches 255 degrees on a candy thermometer; wash down sides of pan with a wet pastry brush to prevent crystals from forming. Remove from heat.
• Whisk gelatin mixture and lemon juice into syrup in saucepan. Pour the mixture into an 8-inch square baking pan. Cover with plastic wrap; let stand until firm, at least 4 hours or overnight.
• Invert pan onto a clean cutting board. Using a hot, wet knife, cut into squares. Dip gently in sugar, turning to coat.

CANDIED LEMON PEEL

Steps:

• Cut lemons into slices about 1/4 inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips.
• Bring water and lemon peel to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor's Note). Drain and set peels aside.
• Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry. Toss dry candied peels in additional sugar and store airtight at room temperature.

LEMON JELLY

Steps:

• Combine lemon juice, lemon rind and water in a glass bowl and let stand for 10 minutes.
• Strain mixture into a large saucepan.
• Add sugar to juice mix and stir well.
• Bring to a hard boil over high heat, stirring constantly.
• Stir in fruit pectin.
• Bring back to full boil and cook for 1 minute, stirring constantly.
• Remove from heat.
• Stir in food coloring.
• Skim off foam with metal spoon.
• Ladle into hot sterilized jars (I run mine through the dishwasher).
• Cover immediately with 1/8 inch hot paraffin.

FRUIT JELLY CANDIES

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.

CANDIED LEMON PEEL

Steps:

• With a sharp knife, score each lemon, cutting peel into four wedge-shaped sections. Loosen and remove peel with a spoon (save fruit for another use)., Place peel in a large heavy saucepan and cover with cold water., Bring to a boil. Cover and cook for 30 minutes. Drain and repeat. Cool for 5 minutes. Carefully scrape off excess pulp from peel. Cut the peel into 1/4-in. strips., In another saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved. Add lemon strips. Bring to a boil. Reduce the heat; simmer, uncovered, for 50-60 minutes or until peels are transparent, stirring occasionally., Using a slotted spoon, transfer strips to wire racks placed over a baking pan. Let stand for 1 hour. Sprinkle superfine sugar into an ungreased 15x10x1-in. pan. Sprinkle strips over sugar; toss to coat. Let stand for 8 hours or overnight, tossing occasionally., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip one end of each strip into chocolate mixture; place on waxed paper until set. Store in an airtight container for up to 2 weeks.