Whole Fruit Gems
October 2010
Pectin is the natural thickener that putsthe boing! into jellied candy.
Makes: 24 servings
Prep: 30 mins
Cook: 20 mins
- 1 12 ouncebag frozen raspberries, thawed
- 2 tablespoons liquid fruit pectin, such as Sure-Jell
- 1 1/2cups plus 2 tablespoons sugar
- 1/4cup corn syrup
- 2 teaspoons fresh lemon juice
- 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.
- In a small bowl, mix the fruit pectin with 2 tablespoons sugar.
- 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.
- 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.
Tip
- 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.