Candies

TART CHERRY FRUIT JELLIES

Cherry Jelly Candies

Adapted from the Culinary Institute of America’s recipe…

1 lb (2 cups) fruit puree (any kind of berry, stone fruit, etc.)*

3 cups sugar

6 oz. (2 envelopes, 3 oz. each) liquid pectin

1 tablespoon lemon juice (or lime juice)

1/2 cup sugar, for coating jellies after cutting

  1. Lightly coat a 9″ pan with cooking spray, line with plastic wrap, and set aside.  Open the pectin envelopes and have ready (standing upright in a cup or something so they don’t spill in the meantime); set aside.
  2. In a large saucepan, combine sugar with fruit puree* and stir constantly over medium-high heat until mixture reaches 238º on your candy thermometer.
  3. Add the pectin and bring the contents to a boil for 1 minute.
  4. Stir in the lemon juice and remove pan from the heat.
  5. Pour jelly goo into the prepared pan and sprinkle a thin layer of sugar over top to coat the top of the jelly.  Allow to set at room temperature until cooled (at least 2 hours).
  6. To slice, turn the pan upside down to release the jelly; peel off the plastic wrap and sprinkle the newly exposed side with sugar to lightly coat.  Cut into pieces and roll each piece in sugar to coat.  Set the candies on a wire rack lined with parchment wax paper and let air-dry for at least 8 hours.  (Sprinkle a bit of sugar on the paper before setting your candies on it.)  Store in an airtight container at room temperature.

Tips:

  • *Want to use fruit juice instead, like pomegranate or grape juice?  Yep, it’s so easy.  Use 10 oz. (1 1/4 cups) of juice and 8 oz. (3/4 cup) of unsweetened apple sauce instead of the puree.
  • Getting to 238º takes a while.  My thermometer felt like it was stuck for almost ever at about 221º, and then finally did start to climb again up to the right temperature.
  • You will need to stir constantly because the CIA people say that “jellies scorch easily” and I think they’re right.  (Culinary Institute of America, doy yoy, not what you’re thinking.)
  • Have your pan ready, like instructed in step 1.  If you wait to line your pan after you’ve cooked the jelly candy, it will start to set in your saucepan.
  • Cutting your jellies is quite easy.  I used a long knife, but some like to coat a pizza cutter, kitchen scissors or decorative cutters with cooking spray so the candies won’t stick when cutting the candy.
  • No freezing, sorry.
  • Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *