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Whole Fruit Gems

October 2010
Whole Fruit Gems

by 3 people

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Pectin is the natural thickener that putsthe boing! into jellied candy.

Makes: 24 servings

Prep: 30 mins

Cook: 20 mins

  • 1 12 ounce bag  frozen raspberries, thawed
  • 2 tablespoons liquid fruit pectin, such as Sure-Jell
  • 1 1/2 cups plus 2 tablespoons sugar
  • 1/4 cup corn syrup
  • 2 teaspoons fresh lemon juice
  1. Grease a 5-by-9-inch loaf pan and line with heavy-duty plastic wrap. Using a food processor, puree the raspberries; strain. Discard the seeds.
  2. In a small bowl, mix the fruit pectin with 2 tablespoons sugar.
  3. In a medium saucepan, heat the raspberry puree over medium-high heat until simmering. Set a candy thermometer in the pan. Gradually whisk in the pectin mixture and bring to a boil, whisking. Add 1/2 cup sugar and, whisking constantly, return the mixture to a boil. Add another 1/2 cup sugar and, whisking constantly, return the mixture to a boil again. Add the corn syrup and boil until the mixture reaches 225 degrees , about 10 minutes. Whisk in the lemon juice. Let cool slightly, then transfer to the prepared pan; let sit until firm, 12 hours or overnight.
  4. Turn the jellied candy out of the pan and onto a cutting board. Trim off and discard the edges and cut the candy into 1-by-3/4-inch rectangles. Place the remaining 1/2 cup sugar in a shallow bowl. Toss the jellied candy in the sugar to coat.
  • Cook pectin with sugar at a high temperature to activate its binding ability. Confections made from pectin will set without refrigeration and wont melt at room temperature.