Recipe: Fruit Jam Jellies and Pineapple Jellies

recipelink.com Chat Room Recipe Swap - 2001-07-28
From: recipelink.com

Fruit Jam Jellies and Pineapple Jellies
From: JANIC412
Newsgroup: rec.food.cooking
Date: 3-14-99

Fruit Jam Jellies
Makes 64 pieces

Use your favorite jam

1 cup jam
1/2 cup water
3/4 cup granulated sugar
2 (1/4 oz.) envelopes unflavored gelatin
1/4 tsp. citric acid (can be found in the pharmacy dept. of grocery stores or where candy supplies are sold)
cornstarch or powdered sugar
about 1/2 cup powdered sugar
a few drops red or any other food color

Butter a 9x5-inch loaf pan; set aside. In a 2-quart saucepan combine jam, water, sugar, gelatin, food color 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 the candy from pan and flip onto the waxed paper. Cut into 1-inch squares and roll in powdered sugar. Store in an airtight container.

Pineapple Jellies
Makes 64 piece

1 (20 oz.) can crushed pineapple, undrained
2 (1/4 oz.) envelopes plain gelatin
1 1/2 cups granulated sugar
1 tbsp. lemon juice
cornstarch or powdered sugar
powdered sugar

Butter an 8-inch square baking pan; set aside. In a small bowl combine 1/2 cup of the pineapple and the gelatin; stir until well mixed. Set aside. In a 2-quart saucepan combine 3/4 cup of the pineapple with sugar and lemon juice. Stir with a wooden spoon until well mixed. (You will have extra pineapple.) Place over medium heat and stir constantly until mixture comes to a boil. Boil 10 minutes stirring constantly to prevent scorching. Add gelatin-pineapple mixture and boil stirring constantly 5 minutes more. Pour into prepared pan and refrigerate overnight. Lightly dust waxed paper with cornstarch or powdered sugar. Using a spatula loosen the candy from the pan and flip onto the waxed paper. Cut into 1-inch squares; roll in powdered sugar. Store in airtight container.