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Fruit Jellies Recipe
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Cold water||1 1⁄2 Cup (24 tbs)|
|Light corn syrup||1 Cup (16 tbs)|
|Lemon juice||1⁄2 Teaspoon|
|Lemon flavoring/Orange / mint / strawberry flavoring||1⁄4 Teaspoon|
|Food coloring||3 Drop (Adjust Quantity As Needed)|
|Sugar/Cornstarch||2 Tablespoon (For Dredging)|
Calories 261 Calories from Fat 1
% Daily Value*
Total Fat 0.08 g0.12%
Saturated Fat 0 g0.01%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 31.6 mg1.3%
Total Carbohydrates 66 g21.9%
Dietary Fiber 0 g0%
Sugars 46.9 g
Protein 3 g5.7%
Vitamin A 0% Vitamin C 0.21%
Calcium 0.8% Iron 0.23%
*Based on a 2000 Calorie diet
Heat over moderate heat, stirring constantly, until sugar dissolves, then cook without stirring to 222° F.
Gently set pan in a larger pan half full of cold water and cool jelly to 160° F.
Mix in lemon juice, flavoring, and appropriate color.
Pour into an oiled 9"x9"x2" pan and cool to room temperature.
Refrigerate overnight, turn out on wax paper sprinkled with sugar or cornstarch, ease jelly out and sprinkle top with sugar or cornstarch.
Cut in 1" squares with a knife dipped in hot water.
Let dry 2-3 hours and store airtight.