Recipe: Fruit Jam Jellies

Fruit Jam Jellies
Source: Candymaking by Ruth Kendrick

Use 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