Fruit Jellies Recipe
Ingredients
| 2 envelopes unflavored gelatin | ||
| Sugar | 1 1/2 Cup (16 tbs) | |
| Cold water | 1 1/2 Cup (16 tbs) | |
| Light corn syrup | 1 Cup (16 tbs) | |
| Lemon juice | 1/2 Teaspoon | |
| 1/4 teaspoon lemon, orange, mint, or strawberry flavoring | ||
| Few drops food coloring | ||
| Sugar or cornstarch for dredging | ||
Directions
Mix gelatin and sugar in a large, heavy saucepan, slowly mix in water, then syrup; insert candy thermometer.
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.
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.
Chef
