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Fruit Jellies

Fruit Jellies recipe image
These classic fruit jellies are delicate, firm confections made by setting fruit juice with gelatin and sugar, then rolling them in fine sugar to create a shimmering crystalline crust. The result is a tender, melt-in-the-mouth treat that balances the tartness of fresh berries with subtle sweetness. Perfect for tea time, holiday gifts, or as a sophisticated addition to a dessert board. While traditionally made with raspberries, this method works beautifully with blackcurrants, redcurrants, gooseberries, or even pineapples. The crystallizing process gives them an elegant, professional finish that looks stunning served on a platter. Store them in an airtight container to maintain their crisp sugar coating and chewy interior.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 31.8
Dietary: Gluten-free
Description
These classic fruit jellies are delicate, firm confections made by setting fruit juice with gelatin and sugar, then rolling them in fine sugar to create a shimmering crystalline crust. The result is a tender, melt-in-the-mouth treat that balances the tartness of fresh berries with subtle sweetness. Perfect for tea time, holiday gifts, or as a sophisticated addition to a dessert board. While traditionally made with raspberries, this method works beautifully with blackcurrants, redcurrants, gooseberries, or even pineapples. The crystallizing process gives them an elegant, professional finish that looks stunning served on a platter. Store them in an airtight container to maintain their crisp sugar coating and chewy interior.
Ingredients
  • 1/2 pint Strained fresh raspberry
Directions
  1. 1
    Crush fresh raspberries and warm them gently in a bowl over hot water until juice flows freely.
  2. 2
    Strain the warmed fruit mixture through muslin cloth to obtain clear juice.
  3. 3
    Soak powdered gelatin in cold water for 10 minutes to soften.
  4. 4
    Dissolve loaf sugar in the strained raspberry juice in a saucepan.
  5. 5
    Boil the sugar and juice mixture until it reaches 240 F (116&# 194;°C) (soft ball stage).
  6. 6
    Add lemon juice and the soaked gelatin to the hot syrup.
  7. 7
    Re-heat the mixture to 240 F (116ðC) while stirring constantly.
  8. 8
    Add a few drops of cochineal coloring if the natural color is too pale.
  9. 9
    Rinse a metal tin with cold water and pour in the hot jelly mixture.
  10. 10
    Allow the jelly to set completely at room temperature.
  11. 11
    Loosen the sides of the set jelly with a hot knife.
  12. 12
    Stand the tin on a cloth wrung out of boiling water for a few seconds.
  13. 13
    Invert the tin onto a board to release the jelly.
  14. 14
    Cut the jelly into small cubes.
  15. 15
    Roll the cubes in very fine confectioner's sugar until fully coated.
  16. 16
    Place the coated jellies in a warm, dry place overnight to crystallize.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 31.8kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.6mg1%
Total Carbohydrate 7.2g3%
Dietary Fiber 3.9g16%
Sugars 2.6g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Blackcurrant Variation: Use 1/2 pint pure strained blackcurrant syrup, 1 oz granulated sugar, 1 tbsp pure glycerine, 6 tbsp glucose, and 1 oz powdered gelatin. Dissolve sugar and glucose slowly in juice, add glycerine and bring to boil. Remove from heat, add softened gelatin, stir until dissolved. Re-heat gently without boiling. Pour into a rinsed 6-inch sandwich tin and proceed as above. This variation is soothing for irritated throats.

Other Fruits: Redcurrants, gooseberries (green and red), blackberries, rose hips, and pineapples work well. Use colorings to enhance natural tints if needed.

Pineapple Warning: Fresh pineapple contains enzymes that digest gelatin. Cook pineapple well before using to neutralize these enzymes.

Advanced Crystallizing: For larger crystals, use a deep baking tray with wire racks. Immerse jellies in syrup made from 2 lbs sugar and 1 pint water heated to 220-225 F. Leave for 12 hours, then dry in a warm cupboard. Higher temperatures yield larger crystals.

Storage: Keep crystallized jellies in an airtight container in a cool, dry place. The sugar coating may soften in humid conditions.

Leftover Syrup: Crystallizing syrup can be repurposed for toffee or sweetening stewed fruits.

Keywords: fruit jellies, crystallized, raspberry jelly, gelatin dessert, homemade candy, sugar coated, british sweet, raspberry confection, fruit syrup, tea time treat, blackcurrant jelly, sugar work, confectionery, fruit preserves, homemade jellies, sweet snacks, berry dessert, crystallizing sugar, fruit based
Read it online: https://www.chefs-mate.com/recipe/fruit-jellies/