Fruit Jellies
rec.food.cooking/Melani in Oklahoma

The recipe first is from my catering days. The second one (which I've never made) is from Better Than Store Bought, H. Witty & E S Colchie, 1979, Harper and Row. Either may be dipped in chocolate.

FRUIT JELLIES
Yield: 2 1/2 dozen

1 (1 3/4 oz.) pkg powdered fruit pectin
3/4 cup water
1/2 tsp. baking soda
1 cup sugar
1 cup light corn syrup
2 tsp. lemon or orange extract
yellow and red food colorings

Combine fruit pectin, water, and baking soda in a medium sized saucepan. (This mixture will foam) Stir sugar and corn syrup until well blended in a large saucepan.

Place both saucepans over high heat. Cook, stirring alternately, until the foam disappears from the fruit pectin and the sugar mixture boils rapidly, about 5 minutes.

Pour fruit pectin into boiling sugar mixture in a thin stream, stirring constantly until all pectin is added. Boil mixture, stirring constantly, 1 minute longer.

Remove saucepan from heat. Stir in lemon or orange extract. Tint mixture
with yellow food coloring for lemon jellies and yellow with a drop of red for orange jellies.

Pour mixture immediately into a 9x5x3 inch loaf pan. Allow to stand at room temperature (do not refrigerate) 3 hours, or until candy is cool and firm.

Cut candy into 1-inch cubes with a knife dipped in warm water. Arrange pieces in rows, not touching, on a cookie sheet to dry.

ORANGE JELLIES
Yield: about 1-1/4 pounds

2 cups sugar
3 envelopes unflavored gelatin
1/2 cup water
1/4 cup strained lemon juice
1/2 cup strained orange juice.
Pinch of salt
1-1/2 tablespoons grated orange rind
1-1/2 teaspoons grated lemon rind
Extra-fine granulated sugar (for coating the candies), either purchased or made in food processor

In a heavy saucepan, stir together the granulated sugar, gelatin, and water. Set the pan over medium heat and bring to a boil, stirring constantly. Boil for 15 to 20 minutes, or until the mixture spins a short thread (that is, when a little syrup poured form the spatula forms a filament 2 or 3 inches long instead of dripping from the spoon). Remove from the heat.

Add the lemon juice, orange juice, and salt to the hot sugar mixture. Let it cool.

Add the grated orange and lemon rinds, then pour the mixture into a 9 x 5 inch loaf pan that has been rinsed with cold water. Let stand until very firm, 4 hours or more.

Run a blunt knife, dipped into water, around the sides of the pan. Invert a baking sheet over the pan, and holding the two together, turn out the candy.

Using a serrated knife dipped in cold water, cut the candy into cubes. Separate knife dipped in cold water, cut the candy into cubes. Separate the pieces and sieve extra-fine sugar over them, then roll the cubes in the sugar to coat them generously.

Arrange the sugar-coated jellies on a cake rack, cover with a cloth, and allow the sugar coating to dry for several hours. (Time needed will depend on the humidity; it may be as much as 8 to 12 hours) Store in a cardboard box or on a sheet of cardboard enclosed in a paper bag. The candies will keep well for several weeks.

***Since I've never made this second recipe, I don't know if you should omit the dusting of extra fine sugar if you plan on dipping them)

EXTRA-FINE GRANULATED SUGAR: With steel blade in food processor, process sugar until as fine as you wanted. Check often, because you will eventually get powdered (10x) sugar!