Recipe: Fruit jellies

Tina:
I found some recipes for fruit jellies in Gourmet magazine, December 1985 . I've included the one for lemon jellies, ( each recipe was slightly different.)

Lemon Jellies

3 lemons
7 cups sugar plus additional for dredging the jellies
1/2 cup fresh lemon juice
2 Tablespoons unsalted butter
three 3-ounce pouches liquid pectin
yellow food coloring if desired

Line a 10-inch-square baking pan and an 8-inch square baking pan with parchment paper or wax paper. Remove the rind from the lemons with a swivel-bladed vegetable peeler in very thin strips and in a food processor blend it with 2 cups of the sugar for 1 or 2 minutes, or until it is minced very fine. In a heavy 5-quart kettle combine the sugar mixture with the lemon juice and 1/2 cup water, add 5 cups of the remaining sugar, and bring to a rapid boil over high heat, stirring constantly. Boil the mixture, stirring constantly, for three minutes, and remove the kettle from the heat. Stir in the pectin and the food coloring if desired, stir the mixture vigorously until it is combined well, and pour it immediately into the pans. Let the jelly stand at room temperature overnight, or until it is firm, and invert it onto sheets of wax paper. Peel off the parchment paper carefully and with a very sharp knife cut the jelly into any desired shapes. Dredge the jellies in the additional sugarand store them in an airtight container, separating the layers with wax paper. The jellies keep in a cool dry place for up to one week. Makes about 160 1- inch squares.

Tina, the recipe for lime jellies was the same (with the obvious substitutions of limes for lemons and green coloring).

There was also recipes for Cranberry- Apple , Raspberry, Orange, Pineapple, Apricot and Strawberry jellies. I'm a 'hunt and peck' typer and I'm not sure if this is any different than 'Martha's', otherwise I would have included more. If there is a specific one that you would like to try, please let me know and I will send it along.

Margaret