Simple Fruit Jellies Candy Recipes

FRUIT JELLIES

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.

HOW TO MAKE DOUBLE FRUIT JELLIES

Steps:

• Prepare a 6- by 6-inch pan by wetting it lightly with water.
• Place 4 tablespoons gelatin in 1/4 cup cold water to soften for about 5 minutes.
• Place 6 tablespoons sugar, the strawberry juice, and 4 tablespoons corn syrup in a medium saucepan over medium heat and stir until the sugar dissolves.
• Stir in the gelatin and water mixture and continue stirring until the gelatin dissolves.
• Add food coloring if desired.
• Pour into the prepared pan and leave until completely set, 4 to 6 hours at room temperature or 1 hour in the refrigerator.
• Repeat this procedure with the pineapple juice: Place 4 tablespoons gelatin in 1/4 cup cold water to soften for about 5 minutes.
• Place 6 tablespoons sugar, the pineapple juice, and 4 tablespoons corn syrup in a medium saucepan over medium heat and stir until the sugar dissolves.
• Stir in the gelatin and continue stirring until the gelatin dissolves.
• Add food coloring if desired. Remove from the heat and allow to cool for 10 minutes in the pan.
• Pour the pineapple mixture over the strawberry layer and leave until completely set, 4 to 6 hours at room temperature or 1 hour in the refrigerator.
• When the mixture is set, turn it out of pan and cut with a sharp knife or cookie cutter into desired shapes.
• Candies can be served plain or rolled in sugar to coat. Note Strawberry juice can be obtained from boiling fresh or frozen strawberries over medium heat. Place 1.5 cups of berries in a small saucepan and heat, stirring occasionally, until they are very liquidy. Pour through a strainer and reserve the juice; press the fruit against the strainer to squeeze out all the juice.

ORANGE JELLY CANDIES

Steps:

• Butter a 9-in. square pan with 2 teaspoons butter; set aside. In a large saucepan, combine the pectin, baking soda and water (mixture will be foamy). In another saucepan, combine sugar and corn syrup. Bring both mixtures to a boil. Cook until foam on pectin mixture thins slightly and sugar mixture comes to a full rolling boil, about 4 minutes. Gradually add pectin mixture to boiling sugar mixture, stirring constantly. Boil for 1 minute, stirring constantly. , Remove from the heat. Stir in orange oil and food coloring. Immediately pour into prepared pan. Let stand at room temperature for 3 hours or until set. , Sprinkle waxed paper with sugar; invert pan onto sugar. With a knife dipped in warm water, cut candy into 1-in. squares; roll in additional sugar. Place on a wire rack. Let stand, uncovered, at room temperature overnight. Store in an airtight container.

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.

FRUIT JELLIES RECIPE

Steps:

• Sprinkle contents of 1 env. unflavored gelatine over 1/4 cup water in small bowl; let stand 1 min.
• Combine 1/4 cup granulated sugar and 2 Tbsp. cornstarch in medium saucepan. Gradually whisk in 1 cup orange juice, then dissolved unflavored gelatine until well blended. Bring to boil on medium heat; cook 5 min., stirring constantly. Remove from heat. Add dry strawberry gelatin mixes; stir 2 min. until completely dissolved. Pour into 9x5-inch loaf pan sprayed with cooking spray.
• Repeat with orange gelatin mixes, and remaining unflavored gelatine, water, granulated sugar, cornstarch and orange juice, pouring orange gelatin mixture into separate prepared loaf pan. Refrigerate gelatin mixture in both pans 4 hours or until firm.
• Unmold strawberry gelatin mixture onto cutting board; cut into 21 (1-inch) cubes. Repeat with orange gelatin mixture.
• Add decorating sugar to pie plate. Add gelatin cubes, a few at a time, to pie plate; turn to evenly coat all sides of each cube with sugar. Transfer each batch of gelatin cubes to plate before adding next batch of gelatin cubes.

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.