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Passionfruit and Raspberry Jelly Candies




Source of Recipe


Brenda Lee Olson


Recipe Introduction


Dulce de Maracuya y Frambuesa
By Marian Blazes

These intensely flavored jelly candies have an exotic tropical flavor from the passionfruit, which pairs well with bright, tart raspberries. Liquid fruit pectin gives these candies their jelly-like texture.




List of Ingredients




1 12-ounce bag frozen raspberries, thawed
8 ounces frozen passionfruit pulp, thawed
4 tablespoons liquid fruit pectin
2 1/2 cups sugar (plus 1/2 cup for dusting candies)
1/2 cup corn syrup (golden sugar syrup may be substituted)
1/4 teaspoon salt
2 tablespoons lemon juice



Recipe



Line a 10-inch square pan with plastic wrap. In a bowl, mix the pectin with 4 tablespoons of the sugar.

Place raspberries and passionfruit in a food processor or blender and process until smooth. Strain through a fine mesh sieve, if desired, to remove seeds.

Place the fruit mixture in a heavy saucepan and heat to a simmer. Simmer gently until mixture has thickened and is about half the volume you started with.

Whisk in the pectin and 2 cups sugar and bring back to a boil. Whisk in the corn syrup.

Boil mixture until candy thermometer measures 230 degrees (F).

Remove from heat, whisk in the lemon juice and salt, and let cool for 5 minutes or so.

Pour mixture into prepared pan. Let cool until set.

Cut candies into small rectangles or squares and roll the candies in sugar to coat.