Grapefruit Jelly Candy Food

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.

RUBY RED GRAPEFRUIT JELLY

Steps:

• 1. Whisk together the pectin and grapefruit juice in a large pot. Add 1 t. margarine. Bring to a full boil, over a medium high heat.
• 2. Add your sugar all at once, stirring constantly. Bring it to a full rolling boil, and let boil hard for 1 minute, (no less) while constantly stirring.
• 3. Remove from heat and pour your jelly into your prepared jelly jars, leaving 1/4 inch head space. Place lids and rings on tightly and process in a boiling water bath for 5 minutes.
• 4. Remember to put the date on your label so you know when it is no longer safe to use. Good for 1 year before opening.

HOW TO MAKE DOUBLE FRUIT JELLIES

Steps:

• Prepare a 6- by 6-inch pan by wetting it lightly with water.
• Place 4 tablespoons gelatin in 1/4 cup cold water to soften for about 5 minutes.
• Place 6 tablespoons sugar, the strawberry juice, and 4 tablespoons corn syrup in a medium saucepan over medium heat and stir until the sugar dissolves.
• Stir in the gelatin and water mixture and continue stirring until the gelatin dissolves.
• Add food coloring if desired.
• Pour into the prepared pan and leave until completely set, 4 to 6 hours at room temperature or 1 hour in the refrigerator.
• Repeat this procedure with the pineapple juice: Place 4 tablespoons gelatin in 1/4 cup cold water to soften for about 5 minutes.
• Place 6 tablespoons sugar, the pineapple juice, and 4 tablespoons corn syrup in a medium saucepan over medium heat and stir until the sugar dissolves.
• Stir in the gelatin and continue stirring until the gelatin dissolves.
• Add food coloring if desired. Remove from the heat and allow to cool for 10 minutes in the pan.
• Pour the pineapple mixture over the strawberry layer and leave until completely set, 4 to 6 hours at room temperature or 1 hour in the refrigerator.
• When the mixture is set, turn it out of pan and cut with a sharp knife or cookie cutter into desired shapes.
• Candies can be served plain or rolled in sugar to coat. Note Strawberry juice can be obtained from boiling fresh or frozen strawberries over medium heat. Place 1.5 cups of berries in a small saucepan and heat, stirring occasionally, until they are very liquidy. Pour through a strainer and reserve the juice; press the fruit against the strainer to squeeze out all the juice.

RUBY RED GRAPEFRUIT JELLY

Steps:

• In a 5- to 6-quart heavy pot combine sugar, grapefruit juice, and lemon juice. Bring mixture to a full rolling boil, stirring constantly. Stir in pectin. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
• Ladle hot jelly into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
• Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 5 half-pints.

CANDIED GRAPEFRUIT PEEL

Steps:

• With peel still on fruit, quarter peel lengthwise then remove, keeping pieces of peel intact.
• Reserve fruit for another use.
• Diagonally cut pieces of peel into 1/3-inch-wide strips.
• Put peel in a 3-quart saucepan filled with cold water and bring slowly to a boil over moderate heat.
• Boil 1 minute and drain.
• Repeat procedure 4 times to remove bitterness.
• Have ready a lightly oiled large rack set in a shallow baking pan.
• Bring regular granulated sugar and water to a boil in a large heavy skillet, stirring until sugar is dissolved.
• Add peel and boil, stirring, until most of syrup is absorbed, about 10 minutes.
• Turn out peel onto rack, separating pieces.
• Dry candied peel, uncovered, at room temperature until only slightly sticky, 4 to 8 hours.
• Toss, a few pieces at a time, in superfine sugar, shaking off excess.
• Cooks' notes: If sugar syrup begins to crystallize on peel, turn out of skillet immediately.
• Peel will still be good but will have a different appearance and won’t need a sugar coating.
• Candied peel keeps in an airtight container at room temperature 1 week or chilled 1 month.
• If chilled peel becomes too moist, pat dry and reroll in sugar.

25 JELLIES TO MAKE AT HOME

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a jelly recipe in 30 minutes or less!

RUBY RED GRAPEFRUIT JELLY

Steps:

• In a medium saucepan, whisk pectin into juice. Bring to a full boil over high heat.
• Add sugar and return to a rolling boil. Boil hard one minute.
• Remove from heat, and pour into hot jars leaving 1/4 inch headspace. Adjust caps, and process in boiling water bath 5 minutes.

FRUIT JUICE JELLO CANDY GUMMY SNACK

Steps:

• Mix together grape juice, Gelatine, and honey in a sauce pan over medium-low heat.
• Stir until Gelatine is completely dissolved.
• Place the gummy bear molds on a flat surface, and then using a dropper or baster (which comes with the mold), add the mixture to the molds. Slowly fill each cup to the top.
• Chill in the refrigerator for 2 hours. Make sure they're firm before you unmold them.
• Store in an airtight container in the refrigerator for 7-10 days.

SMALL-BATCH GRAPEFRUIT JAM

Steps:

• Place a saucer in your freezer for the wrinkle test, before you begin.
• Prepare the grapefruit: Cut off the top and bottom of a grapefruit and sit flat on a cutting board. Using a sharp knife and starting from the top, cut off the peel along the sides, working your way around until it is all removed. Turn grapefruit over and remove any remaining peel. You should not have any peel or pith left on the fruit.
• While holding the grapefruit over a large bowl, cut between the membranes of the fruit to remove a grapefruit slice. Continue to remove all the slices and give it a gentle squeeze to remove a bit of the juice. Repeat with all the grapefruits.
• Cook the jam: Add the grapefruit and juice to a large, non-reactive, heavy bottomed pot. Add the sugar and stir well to combine. Bring the mixture to a boil, over high heat, stirring regularly until the sugar dissolves. Once the mixture reaches a steady rolling boil, allow to continue boiling, testing regularly with the "wrinkle test", until it's set. It will take about 10-15 minutes. You can also monitor using a thermometer. The jam will set somewhere around 220° F., but the exact temperature will vary a bit, depending on your altitude, so verify setting with the wrinkle test.
• Ladle jam into small jars. Cover and refrigerate to use in the short term. Jam will keep several months in the fridge. (*As it is not properly "canned", do not store at room temperature).

RED GRAPEFRUIT JELLY

Steps:

• Combine juices and sugar.
• Bring to a rolling boil for 1 minute. Remove from heat and quickly skim off any foam.
• Stir in liquid pectin.
• Ladle into hot sterilized jars leaving about 1/4 inch headspace and cover with lids and rings. Process jars in boiling water for 10 minutes to seal.

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.

GRAPEFRUIT JELLY CANDY

Steps:

• You'll need a 13 x 9-in. baking pan lined with nonstick foil; let foil extend over ends of pan.
• Remove enough zest from grapefruit to measure 1/4 cup. Juice the grapefruit (you'll need only 1 cup juice).
• Put zest, 1 cup of the sugar and 1/4 cup of the juice in a blender; purée. Pour into a 6-qt saucepan. Stir in remaining 2 1/2 cups sugar and 3/4 cup juice. Stir over medium heat until sugar dissolves and mixture comes to a boil.
• Let boil gently for 4 minutes, stirring occasionally. Stir in butter; boil 3 minutes longer, stirring occasionally. Remove from heat; stir in pectin and food color until incorporated and color is light red. Quickly pour into prepared pan and spread with offset spatula.
• Let stand at room temperature until jelly is firm to the touch, about 2 hours.
• To cut and decorate: Put 1 cup sugar on wax paper or a plate. Lift foil by ends onto cutting board. Cut with 1 1/2" cookie cutter (or into 1 1/4-in. squares). Lift shapes from foil to sugar and turn to coat on all sides. Scraps can be cut into small shapes and sugared, or discarded.
• Storage Tip: Store in airtight containers with wax paper between layers at cool room temperature, or in refrigerator for up to 3 weeks.