Fruit Jelly Candies Recipes

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FRUIT JELLY CANDIES



Fruit Jelly Candies image

These colorful fruit jellies can be cut to any size before being rolled in sugar.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Yield Makes 85 to 90

Number Of Ingredients 7

2 ounces gelatin (plus 1 more ounce if making pineapple jellies)
2 cups water
4 1/3 cups granulated sugar
1 teaspoon citric acid
1 cup superfine or confectioners' sugar
Vegetable oil cooking spray
Flavoring of your choice, see below

Steps:

  • Spray two 8-inch square pans with vegetable-oil spray. Prepare flavoring.
  • In a 6-quart saucepan, sprinkle gelatin over 2 cups water; let gelatin soften for about 3 minutes. Add granulated sugar and citric acid. Heat slowly over low heat, stirring constantly with a wooden spoon, until sugar has dissolved, about 10 minutes. Wash down sides of pan with a wet pastry brush to remove any sugar crystals.
  • Increase heat to high; bring gelatin to a boil. Reduce heat to medium low and boil gelatin, without stirring, 15 minutes. The syrup needs to be watched while it boils; if it starts to turn dark tan before the 15 minutes, it is ready. Remove from heat.
  • Let stand for 5 minutes while bubbles dissipate; some white foam will remain. Whisk in flavoring. Without scraping pot, pour evenly into prepared pans. Let stand, uncovered, for 24 hours. Unmold, cut into 1-inch squares or other desired shapes; roll in superfine or confectioners' sugar, and serve.
  • Whisk together 1/4 cup red-currant jelly, sieved to remove seeds and 1 tablespoon rose water in a small bowl.
  • Chop 4 ounces dried apricots medium fine, place in a small saucepan, and add 1 cup water.
  • Cover, and bring to a boil; reduce heat to medium low, and cook, covered, until water has been absorbed, 10 to 20 minutes. Transfer apricots to a food processor. Process to a fine puree. Transfer to a bowl, and add 1 tablespoon or apricot oil or orange-flower water.
  • Place 2 cups fresh or frozen cranberries and 1 cup water in a saucepan; cover. Bring to a boil, reduce heat to medium low, and cook until water has been absorbed, 10 to 20 minutes.
  • Transfer to the bowl of a food processor. Process to a fine puree. Transfer to a bowl. Whisk in 1 tablespoon orange-flower water and 1 cup dried cranberries.
  • Place 6 ounces dried figs, chopped medium fine, in a small saucepan, add 1 cup dry red wine and 1/2 teaspoon freshly ground pepper, and cover. Bring to a boil; reduce heat to medium low, and cook for 15 minutes, until most of the liquid has been absorbed.
  • Transfer to the bowl of a food processor, and puree. Transfer to a bowl, and stir in 1 tablespoon pure vanilla extract.
  • Mix together 1/2 cup boysenberry or grape jelly and 1 tablespoon pure anise extract or oil in a small bowl.
  • Chop 8 ounces dried pineapple medium fine. Place in a saucepan with 1 cup water; cover. Bring to a boil. Cook over medium-low heat until most of the water has been absorbed, 15 minutes.
  • Transfer to the bowl of a food processor; process until mixture is as smooth as possible. Transfer to a small bowl, and mix in 1 tablespoon lemon oil.

FRUIT JELLIES



Fruit Jellies image

These colorful fruit jellies are simple to make and fun to eat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 20m

Yield Makes about 60 pieces

Number Of Ingredients 4

1 1/3 cups fruit juice (any flavor) or water
4 packets powdered gelatin (1 ounce total)
2 1/2 cups sugar
2 cups fruit preserves or jam

Steps:

  • Place 2/3 cup juice in a small bowl or measuring cup and sprinkle with gelatin. Let sit 5 minutes. Meanwhile, in a medium saucepan, combine remaining 2/3 cup juice and 1 1/2 cups of the sugar. Bring to a boil over medium-high and cook, stirring, until sugar dissolves, 5 minutes. Add preserves and whisk to combine. Return to a boil and cook until thick and syrupy, 2 minutes. Add gelatin mixture and whisk until gelatin dissolves. Pour through a fine-mesh sieve into an 8-inch square baking dish. Refrigerate until set, 3 hours (or up to 2 weeks).
  • Place remaining 1 cup sugar in a pie plate or shallow bowl. Cut fruit jelly into 1-inch squares. Toss in sugar to coat just before serving.

Nutrition Facts : Calories 158 g, Protein 1 g

ORANGE JELLY CANDIES



Orange Jelly Candies image

Making candy is my favorite thing to do. I've been collecting candy recipes for more than 40 years and have taken several candy-making classes. These soft confections are fantastic. -Leah Jackson, Washington, Utah

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 81 pieces.

Number Of Ingredients 9

2 teaspoons butter
1 package (1-3/4 ounces) powdered fruit pectin
1/2 teaspoon baking soda
3/4 cup water
1 cup sugar
1 cup light corn syrup
1/8 teaspoon orange oil
5 drops each red and yellow food coloring
Additional sugar

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.

Nutrition Facts : Calories 22 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

HOMEMADE REAL FRUIT JELLY SQUARES



Homemade Real Fruit Jelly Squares image

Provided by Nina-Kristin Isensee

Number Of Ingredients 7

6 gelatin leaves * ((gold grade))
1/2 cup juice (100% (e.g. cherry, grape, orange))
1/2 cup water
1 tablespoon Lemon juice
2-3 tablespoons sugar
vegetable oil
granulated Sugar ( to toss them in (optiona))

Steps:

  • Line a baking dish with plastic wrap.
  • Soak the gelatin in cold water for about 5 minutes.
  • In a saucepan, mix the fruit juice with water and lemon juice. Stir in the sugar and bring to boil, and then reduce the heat.
  • Thoroughly squeeze the gelatin leaves and, one after another, dissolve in the juice-mixture without boiling.
  • Fill the jelly-mix into the dish and leave to set in the fridge for at least 5-6 hours.
  • For serving, cut into cubes or use fancy cookie cutters. (Tip: spread the cutter or your knife with some oil to make the slicing easier)
  • With a pastry brush, coat the jelly with a thin layer of oil and toss in sugar (optional).

SIMPLE FRUIT JELLIES CANDY



Simple Fruit Jellies Candy image

Fruit juice and gelatin form the basis for simple, flavorful candies. Feel free to experiment with different flavors and shapes.

Provided by Elizabeth LaBau

Categories     Dessert     Candy

Time 4h20m

Number Of Ingredients 7

1/4 cup water
4 tablespoons unflavored gelatin
2/3 cup fruit juice (your choice, strained if needed)
6 tablespoons granulated sugar
1/4 cup corn syrup
Optional: food coloring
Optional: superfine sugar

Steps:

  • Gather the ingredients.
  • Prepare a 6-inch pan by wetting it lightly with water.
  • Pour the water into a bowl and add the gelatin; let sit for about 5 minutes to soften.
  • Place the juice, sugar, and corn syrup in a medium saucepan over medium heat. Stir until the sugar dissolves.
  • Stir in the gelatin and continue stirring until the gelatin dissolves.
  • At this point, add food coloring if desired.
  • Pour the mixture into the prepared pan and leave until completely set. This will take about 4 hours in the refrigerator or overnight at room temperature.
  • When set, turn out of the pan and cut with a sharp knife or cookie cutter into desired shapes.
  • Jellies can be rolled in superfine sugar, if desired, or served plain.
  • Enjoy.

Nutrition Facts : Calories 11 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 3 mg, Sugar 3 g, Fat 0 g, ServingSize 60 jellies (60 servings), UnsaturatedFat 0 g

FRUIT JELLIES RECIPE



Fruit Jellies Recipe image

Delight your taste buds with this Fruit Jellies Recipe. Flavor these bite-sized gelatin candy morsels with orange, strawberry or other fruit flavors. Cover with sparkling sugar and set this Fruit Jellies Recipe out for your guests!

Provided by My Food and Family

Categories     European

Time 4h15m

Yield 21 servings, 2 jellies each

Number Of Ingredients 8

2 env. (1/4 oz. each) KNOX Unflavored Gelatine, divided
1/2 cup water, divided
1/2 cup granulated sugar, divided
1/4 cup cornstarch, divided
2 cups fresh orange juice, divided
2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin
2 pkg. (3 oz. each) JELL-O Orange Flavor Gelatin
1/2 cup white sparkling decorating sugar

Steps:

  • Sprinkle contents of 1 env. unflavored gelatine over 1/4 cup water in small bowl; let stand 1 min.
  • Combine 1/4 cup granulated sugar and 2 Tbsp. cornstarch in medium saucepan. Gradually whisk in 1 cup orange juice, then dissolved unflavored gelatine until well blended. Bring to boil on medium heat; cook 5 min., stirring constantly. Remove from heat. Add dry strawberry gelatin mixes; stir 2 min. until completely dissolved. Pour into 9x5-inch loaf pan sprayed with cooking spray.
  • Repeat with orange gelatin mixes, and remaining unflavored gelatine, water, granulated sugar, cornstarch and orange juice, pouring orange gelatin mixture into separate prepared loaf pan. Refrigerate gelatin mixture in both pans 4 hours or until firm.
  • Unmold strawberry gelatin mixture onto cutting board; cut into 21 (1-inch) cubes. Repeat with orange gelatin mixture.
  • Add decorating sugar to pie plate. Add gelatin cubes, a few at a time, to pie plate; turn to evenly coat all sides of each cube with sugar. Transfer each batch of gelatin cubes to plate before adding next batch of gelatin cubes.

Nutrition Facts : Calories 120, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

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