Fruit Jam Jellies
Source:
Candymaking by Ruth KendrickUse your favorite fruit jam. We are especially fond of red raspberry.
1 cup jam
1/2 cup water
3/4 cup sugar
2 (1/4-ounce) envelopes unflavored gelatin
1/4 teaspoon citric acid
Cornstarch or powdered sugar
About 1/2 cup powdered sugar
A few drops red food color
Butter a 9x5-inch loaf pan; set aside.
In a 2-quart saucepan, combine jam, water, sugar, gelatin and citric acid. Place over medium heat and stir constantly with a wooden spoon until mixture comes to a boil, Boil 2 minutes, stirring constantly to prevent scorching. Pour into prepared pan. Refrigerate 3 hours or until firm.
Lightly dust waxed paper with cornstarch or powdered sugar.
Using a spatula, loosen candy from pan and flip onto waxed paper. Cut into 1-inch squares and roll in powdered sugar. Store in an airtight container.
Variations
- Add 1/2 cup chopped nuts before pouring into cooling pan.
- Rather than rolling in powdered sugar, dip in tempered dipping chocolate or in melted compound coating.
Makes 64 pieces