Christmas Jelly Candy Recipes

CHRISTMAS JAM

Steps:

• Grind strawberries and cranberries in a food processor or grinder; place in a Dutch oven. Add sugar. Bring to a full rolling boil; boil for 1 minute. Remove from the heat; stir in pectin and return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat. , Cool for 5 minutes; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

ORANGE JELLY CANDIES

Steps:

• Butter a 9-in. square pan with 2 teaspoons butter; set aside. In a large saucepan, combine the pectin, baking soda and water (mixture will be foamy). In another saucepan, combine sugar and corn syrup. Bring both mixtures to a boil. Cook until foam on pectin mixture thins slightly and sugar mixture comes to a full rolling boil, about 4 minutes. Gradually add pectin mixture to boiling sugar mixture, stirring constantly. Boil for 1 minute, stirring constantly. , Remove from the heat. Stir in orange oil and food coloring. Immediately pour into prepared pan. Let stand at room temperature for 3 hours or until set. , Sprinkle waxed paper with sugar; invert pan onto sugar. With a knife dipped in warm water, cut candy into 1-in. squares; roll in additional sugar. Place on a wire rack. Let stand, uncovered, at room temperature overnight. Store in an airtight container.

CHRISTMAS JELLY CANDY

Steps:

• In 1 1/2 quart saucepan combine gelatin and sugar.
• Add fruit juice;wait 5 minutes.
• Bring to boiling; reduce heat.
• Cook and stir till gelatin dissolves.
• Add lemon juice.
• Pour into shallow pans or paper bake cups.
• Cool; chill till firm.
• (If desired loosen sides. Carefully turn out of pans, using a wide spatula. Cut with cookie cutters. Place on wire rack to dry.) Cover pans or store cutouts in single layers, between waxed paper, in airtight containers up to 5 days.