Fresh Fruit Jellies Food

FRUIT JELLIES

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.

FRESH RASPBERRY JELLY

Steps:

• Use the oil to lightly grease the inside of a 600ml jelly mould. Put the gelatine leaves in a small bowl of cold water, one at a time so they don't stick together. Leave to soak while you cook the raspberries.
• Pour 300ml water into a large saucepan. Add the caster sugar, heat gently over a medium heat, stirring occasionally until the sugar has dissolved, then add the raspberries. Bring to the boil, then turn the heat right down so the mixture is barely simmering, and cook for 5 mins until the raspberries break down. Stir well, but don't mash them too much as the raspberries will break down in the heat.
• Carefully pour the raspberry mixture through a sieve set over a large heatproof measuring jug. Stir in the lemon juice, then either top up with cold water or pour some away to ensure you have exactly 600ml total liquid. Drain the water from the gelatine leaves and squeeze out any excess before adding to the raspberry mix. Stir well until the gelatine has completely dissolved, then pour into your jelly mould (see tip below). Once cold, place in the fridge and leave overnight to set.
• Turn the jelly out onto a large plate just before serving. Serve with a scoop of clotted cream or ice cream, and some raspberries.

SIMPLE FRUIT JELLIES CANDY

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.

FRESH FRUIT JELLIES

Steps:

• Line a baking sheet with aluminum foil, then place a 4 1/2 by 8-inch flan form in the center of the foil. In a 2-quart heavy-bottomed saucepan over medium heat, heat the raspberries until they begin to release their juice (about 5 minutes), stirring constantly. Remove the pan from the heat and pour the raspberries into a fine-mesh strainer set over a bowl. With a wooden spoon or heatproof spatula, press through as much of the raspberry juice as possible. This should yield 2/3 cup raspberry juice.
• In a small mixing bowl, dissolve the gelatin in the cold water. In a 2-quart heavy-bottomed saucepan over medium heat, combine the raspberry juice, 1/2 cup of the sugar, and the corn syrup, and stir the mixture with a wooden spoon to dissolve the sugar. Add the dissolved gelatin and stir constantly for about 5 minutes. Remove the pan from the heat and immediately turn the mixture into the prepared flan form. Let the candy set up completely at room temperature (2 to 3 hours).
• With the blade of a large chef's knife, loosen and remove the flan form. Cut the candy into eight 1-inch strips, then cut each strip into 4 pieces, forming 1-inch squares. Place the remaining 1/2 cup sugar in a round cake pan, roll each square in the sugar to coat it completely, then place each square in a paper candy cup. Between layers of waxed paper in a tightly covered container, the jellies will keep for 1 week at room temperature or 2 weeks in the refrigerator.
• VARIATIONS
• Substitute blackberries, strawberries, or blueberries for the raspberries. Substitute 2/3 cup freshly squeezed lemon or orange juice for the raspberries.

FRUIT JELLIES RECIPE

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.