Homemade Fruit Jellies

Homemade Fruit Jellies

Adapted, just a little, from Jacqueline Pham via Pham Fatale

Ingredients

Jellies

18 oz / 1 ¼ cup fruit puree (you’ll need around 1 ½ pounds of fresh fruits but it can vary)

2 tablespoon organic light corn syrup

6 teaspoon powdered pectin

½ teaspoon citric acid

2 cups granulated sugar

Coating

⅛ teaspoon citric acid

½ cup granulated sugar

Directions

Line a 8-inch square baking sheet with parchment paper.

In one bowl combine 1 cup of sugar with the pectin. Mix well and set aside.

In another bowl combine 1 cup of sugar with the citric acid. Mix well and set aside.

Wash, peel and seed the fruits and place them in a blender. Pulse until pureed.

Strain the pulp through a medium-mesh sieve, and using a spatula press through as much fruit as puree as possible and discard the solids.

Using a digital scale, weight 18 ounces of the seedless fruit puree (it should be around 1 ¼ cup but I recommend using the scale).

Place a candy thermometer on the wall of a big pot. Fill with the fruit pure. Bring to a boil.

Add the pectin/sugar mix. Stir well and bring back to boil.

Add the light corn syrup and sugar/citric acid mix. Bring back to a boil, stir well using a wooden spoon and cook until it reaches the temperature of 221-223˚F.

It will take some time until it reaches a rolling boil (around 4 to 5 minutes). Be extra careful now because it can be dangerous and you don't want not get burned.

When it reaches the desired temperature cook for an additional 3 minutes (not less, otherwise the jellies will result too soft).

Pour the hot puree into the baking sheet (I used two because I lost my square one) and let sit in a warm, dry place for at least 6 hours (overnight it’s better).

When cold, combine on a plate the citric acid with the granulated sugar.

Cut the candies into pieces and roll them in the sugar mix using a fork/spoon.

Store the jellies in an airtight metallic container and they can last several days.