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Fruit Jellies

Idea gallery #1042
Fruit Jellies
Ingredients and Supplies
1 cup fruit pastry filling
1 cup water
3/4 granulated sugar
2 tablespoons gelatin
1/4 teaspoon citric acid
1/2 teaspoon tart and sour
5-10 drops flavor (use same flavor as filling)
food color (use same as filling)
granulated sugar
fruit candy molds
candy funnel with stopper
  • alt images
Line a 7" x 7" pan with parchment paper. In a 2-quart saucepan, combine fruit filling, water, sugar, gelatin, acid, Tart and Sour, flavor and color. Place over medium heat and bring to a boil, stirring constantly. Boil 2 minutes, stirring constantly to prevent scorching. Pour into a lined pan. Refrigerate 3 hours or until firm. Cut into rectangles. Allow jellies to come to room temperature. Dip in melted candy coating or melted and tempered chocolate. Store in an airtight container.

Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.

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