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Double Fruit Jellies




Source of Recipe


Marcie Dingerson


Recipe Introduction


From about.com



List of Ingredients




•12 tbsp sugar, separated
•2/3 cup strawberry juice (see note)
•2/3 cup pineapple juice
•8 tbsp simple syrup, separated
•8 tbsp unflavored gelatin, separated
•Food coloring, optional


Recipe



Chewy, sweet and tart, these beautiful two-toned jellies feature two layers flavored with real fruit juice.

1. Prepare a 6x6 inch pan by wetting it lightly with water.

2. Place 4 tbsp gelatin in ¼ cup cold water to soften for about 5 minutes.

3. Place the strawberry juice, 6 tbsp sugar and 4 tbsp simple syrup in a medium saucepan over medium heat and stir until sugar dissolves.

5. Stir in the gelatin and continue stirring until gelatin dissolves.

6. At this point add food coloring if desired.

7. Pour into prepared pan and leave until completely set, 4-6 hours at room temperature or 1 hour in the refrigerator.

8. Repeat procedure with pineapple juice: place 4 tbsp gelatin in ¼ cup cold water to soften for about 5 minutes.

9. Place the pineapple juice, 6 tbsp sugar and 4 tbsp simple syrup in a medium saucepan over medium heat and stir until sugar dissolves.

10. Stir in the gelatin and continue stirring until gelatin dissolves.

11. At this point add food coloring if desired. Remove from heat and allow to cool for 10 minutes in pan.

12. Pour over strawberry layer and leave until completely set, 4-6 hours at room temperature or 1 hour in the refrigerator.

13. When set, turn 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, reserving juice, and press fruit against the strainer to squeeze out all the juice.