Fruit Jam Jellies
Ingredients
- oil for the pan
- 1 1/2 cups jam
- 3/4 cup water
- 3/4 cup sugar
- 3 tbs. Knox unflavored gelatine (3 envelopes)
- 1/4 tsp citric acid
- 1/3 cup confectioners sugar
- 1/3 cup cornstarch
What you need:
- 8 x 8 inch baking pan
- 3 quart saucepan
- heatproof sillicone spatula
- candy thermometer
- Spoon
- bowl
- cutting board
- Parchment Paper
Instructions
- Oil an 8 x 8-inch baking pan
- Combine the jam, water, gelatin and citric acid in a 3-quart saucepan. Stir constantly and slowly over medium-high heat with a heatproof spatula until syrup reaches 22*F. Pour into the prepared pan, and skim off any foam with a spoon. Let cool to room temperature, and then refrigerate until firm, about 3 hours.
- Combine the powdered sugar and cornstarch in a bowl. Unmold the jelly onto a cutting board lined with parchment paper. Cut into 1-inch squares and roll in the powdered sugar and cornstarch mixture. Store in an airtight container.
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