Email to Cat      

Fresh Fruit Jellies

Source of Recipe

From "Truffles, Candies, and Confections" by Carole Bloom


Recipe Introduction

"Sparkling and clear, these fruit jellies are fun to make."

List of Ingredients

◦  2 cups fresh raspberries
◦  ¼ cup (5 envelopes) unflavored powdered gelatin
◦  ¼ cup cold water
◦  1 cup sugar
◦  ¼ cup light corn syrup


Recipe

Line a baking sheet with aluminum foil, then place a 4½- by 8-inch flan form in the center of the foil. In a 2-quart heavy-bottomed saucepan over medium heat, heat the raspberries until they begin to release their juice (about 5 minutes), stirring constantly. Remove the pan from the heat and pour the raspberries into a fine-mesh strainer set over a bowl. With a wooden spoon or heatproof spatula, press through as much of the raspberry juice as possible. This should yield â…” cup raspberry juice.

In a small mixing bowl, dissolve the gelatin in the cold water. In a 2-quart heavy-bottomed saucepan over medium heat, combine the raspberry juice, ½ cup of the sugar, and the corn syrup, and stir the mixture with a wooden spoon to dissolve the sugar. Add the dissolved gelatin and stir constantly for about 5 minutes. Remove the pan from the heat and immediately turn the mixture into the prepared flan form. Let the candy set up completely at room temperature (2 to 3 hours).

With the blade of a large chef's knife, loosen and remove the flan form. Cut the candy into eight 1-inch strips, then cut each strip into 4 pieces, forming 1-inch squares. Place the remaining ½ cup sugar in a round cake pan, roll each square in the sugar to coat it completely, then place each square in a paper candy cup. Between layers of waxed paper in a tightly covered container, the jellies will keep for 1 week at room temperature or 2 weeks in the refrigerator.


Makes 32 1-inch squares

â—¦ Variations:
Substitute blackberries, strawberries, or blueberries for the raspberries. Substitute â…” cup freshly squeezed lemon or orange juice for the raspberries.