Jelly candies are made from fresh fruit. Variations also included for apple-cranberry, pineapple, and raspberry-cranberry versions.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
- Salad oil
- 2 packages (1 pound each) frozen unsweetened sliced peaches
- About 3-3/4 cups sugar
- 3 envelopes (2 Tablespoons total) unflavored gelatin
- 2 teaspoons grated lemon peel
- 1 Tablespoon lemon juice
Preparation:
Oil an 8- or 9-inch square metal pan.
In a 6- to 8-quart pan, preferably 11 inches wide (see Notes), combine peaches and 1/3 cup water. Bring to a boil over high heat, stirring. Reduce heat and simmer, covered, stirring occasionally, until fruit mashes easily, 10 to 12 minutes.
Whirl fruit mixture in a blender or food processor, a portion at a time, until smoothly pureed. Return to pan.
In a bowl, mix 3-1/2 cups sugar with the gelatin. Add to fruit mixture.
Bring to a boil over high heat, stirring often. Stir and boil 5 minutes. Reduce heat to medium and stir often until mixture is thick enough to leave a trail when the spoon is drawn across the pan bottom and juices in the trail are just beginning to turn a darker gold, 25 to 35 minutes. At once, remove from heat.
Stir lemon peel and lemon juice into peach mixture, then scrape mixture into the oiled 8- or 9-inch square pan. Let candy dry, uncovered, for 16 to 24 hours. It should feel firm and not sticky when touched.
On a board, coat a 10-inch square area with about 1/4 cup sugar. Invert pan to release candy onto sugar. If it sticks, use a metal spatula, dipped in sugar, to ease from pan. With a long, sharp knife, dipped in sugar to prevent sticking, cut candy into 49 equal pieces (make 6 cuts lengthwise and 6 crosswise). Coat each piece with sugar.
Serve candies, or arrange in a container with plastic wrap between layers and seal airtight. Store up to 1 month at room temperature.
Yield: 49 pieces
Per piece: 70 cal., 1.3% (0.9 cal.) from fat; 0.5 g protein; 0.1 g fat (0 g sat.); 17 g carbo (0.3 g fiber); 1.1 mg sodium; 0 mg chol.
Notes: If pan is narrower than suggested, mixture cooks longer and is darker in color. Use a pan with a light interior so you can see color changes that indicate doneness.
Apple-Cranberry Jelly Chews
Rinse 1-3/4 pounds Granny Smith apples and cut into wedges; discard stems; don't core or peel.
Sort 2 cups (1/2 lb.) fresh or frozen cranberries, discarding bruised and decayed fruit. Rinse and drain cranberries.
Follow directions for peach jelly chews (preceding), but instead of peaches, use apples and cranberries.
Rub pureed fruit (step 3) through a fine strainer back into pan, pressing firmly to extract liquid; discard residue.
Reduce sugar in fruit mixture (step 4) to 3 cups.
The cooking time (step 5) is 15 to 25 minutes.
Per piece: 72 cal., 1.3% (0.9 cal.) from fat; 0.4 g protein; 0.1 g fat (0 g sat.); 18 g carbo (0 g fiber); 1.1 mg sodium; 0 mg chol.
Pineapple Jelly Chews
Cut 2 peeled cored pineapples (3 lb. total) into 2-inch chunks (7 cups total). Rinse and coarsely chop 1/2 pound fresh ginger (1 1/2 cups).
Follow directions for peach jelly chews (at left), but instead of peaches, use the pineapple and ginger. Omit lemon peel.
Simmer (step 2) until pineapple breaks easily with a spoon, 20 to 25 minutes.
Rub puree (step 3) through a fine strainer back into pan, pressing firmly to extract liquid; discard residue.
Reduce sugar in fruit mixture (step 4) to 3 cups, and increase unflavored gelatin to 6 envelopes (4 2/3 tablespoons).
Increase lemon juice to 1/3 cup and stir into uncooked pureed mixture (step 4).
The cooking time (step 5) is 20 to 30 minutes.
Per piece: 78 cal., 2.3% (1.8 cal.) from fat; 0.5 g protein; 0.2 g fat (0 g sat.); 19 g carbo (0 g fiber); 1.9 mg sodium; 0 mg chol.
Raspberry-Cranberry Jelly Chews
In a bowl, thaw 6 cups frozen sweetened raspberries, saving juice. Rub raspberries and juice through a fine strainer into another bowl; discard residue.
Sort 2 cups (1/2 lb.) fresh or frozen cranberries, discarding bruised and decayed fruit. Rinse and drain cranberries.
Follow directions for peach jelly chews (page 84), but instead of peaches, use strained raspberries and whole cranberries. Simmer (step 2) until cranberries are soft when pressed, 3 to 5 minutes. Omit lemon peel and lemon juice.
Reduce sugar in fruit mixture (step 4) to 3 cups and increase unflavored gelatin to 5 envelopes (3 2/3 tablespoons total).
The cooking time (step 5) is 15 to 20 minutes.
Per piece: 84 cal., 1.1% (0.9 cal.) from fat; 0.8 g protein; 0.1 g fat (0 g sat.); 21 g carbo (0.2 g fiber); 1.9 mg sodium; 0 mg chol.
Recipe Source: Sunset Recipe Annual 2000 by Editors of Sunset Magazine (Sunset Pub)
Reprinted with permission.
In a 6- to 8-quart pan, preferably 11 inches wide (see Notes), combine peaches and 1/3 cup water. Bring to a boil over high heat, stirring. Reduce heat and simmer, covered, stirring occasionally, until fruit mashes easily, 10 to 12 minutes.
Whirl fruit mixture in a blender or food processor, a portion at a time, until smoothly pureed. Return to pan.
In a bowl, mix 3-1/2 cups sugar with the gelatin. Add to fruit mixture.
Bring to a boil over high heat, stirring often. Stir and boil 5 minutes. Reduce heat to medium and stir often until mixture is thick enough to leave a trail when the spoon is drawn across the pan bottom and juices in the trail are just beginning to turn a darker gold, 25 to 35 minutes. At once, remove from heat.
Stir lemon peel and lemon juice into peach mixture, then scrape mixture into the oiled 8- or 9-inch square pan. Let candy dry, uncovered, for 16 to 24 hours. It should feel firm and not sticky when touched.
On a board, coat a 10-inch square area with about 1/4 cup sugar. Invert pan to release candy onto sugar. If it sticks, use a metal spatula, dipped in sugar, to ease from pan. With a long, sharp knife, dipped in sugar to prevent sticking, cut candy into 49 equal pieces (make 6 cuts lengthwise and 6 crosswise). Coat each piece with sugar.
Serve candies, or arrange in a container with plastic wrap between layers and seal airtight. Store up to 1 month at room temperature.
Yield: 49 pieces
Per piece: 70 cal., 1.3% (0.9 cal.) from fat; 0.5 g protein; 0.1 g fat (0 g sat.); 17 g carbo (0.3 g fiber); 1.1 mg sodium; 0 mg chol.
Notes: If pan is narrower than suggested, mixture cooks longer and is darker in color. Use a pan with a light interior so you can see color changes that indicate doneness.
Apple-Cranberry Jelly Chews
Rinse 1-3/4 pounds Granny Smith apples and cut into wedges; discard stems; don't core or peel.
Sort 2 cups (1/2 lb.) fresh or frozen cranberries, discarding bruised and decayed fruit. Rinse and drain cranberries.
Follow directions for peach jelly chews (preceding), but instead of peaches, use apples and cranberries.
Rub pureed fruit (step 3) through a fine strainer back into pan, pressing firmly to extract liquid; discard residue.
Reduce sugar in fruit mixture (step 4) to 3 cups.
The cooking time (step 5) is 15 to 25 minutes.
Per piece: 72 cal., 1.3% (0.9 cal.) from fat; 0.4 g protein; 0.1 g fat (0 g sat.); 18 g carbo (0 g fiber); 1.1 mg sodium; 0 mg chol.
Pineapple Jelly Chews
Cut 2 peeled cored pineapples (3 lb. total) into 2-inch chunks (7 cups total). Rinse and coarsely chop 1/2 pound fresh ginger (1 1/2 cups).
Follow directions for peach jelly chews (at left), but instead of peaches, use the pineapple and ginger. Omit lemon peel.
Simmer (step 2) until pineapple breaks easily with a spoon, 20 to 25 minutes.
Rub puree (step 3) through a fine strainer back into pan, pressing firmly to extract liquid; discard residue.
Reduce sugar in fruit mixture (step 4) to 3 cups, and increase unflavored gelatin to 6 envelopes (4 2/3 tablespoons).
Increase lemon juice to 1/3 cup and stir into uncooked pureed mixture (step 4).
The cooking time (step 5) is 20 to 30 minutes.
Per piece: 78 cal., 2.3% (1.8 cal.) from fat; 0.5 g protein; 0.2 g fat (0 g sat.); 19 g carbo (0 g fiber); 1.9 mg sodium; 0 mg chol.
Raspberry-Cranberry Jelly Chews
In a bowl, thaw 6 cups frozen sweetened raspberries, saving juice. Rub raspberries and juice through a fine strainer into another bowl; discard residue.
Sort 2 cups (1/2 lb.) fresh or frozen cranberries, discarding bruised and decayed fruit. Rinse and drain cranberries.
Follow directions for peach jelly chews (page 84), but instead of peaches, use strained raspberries and whole cranberries. Simmer (step 2) until cranberries are soft when pressed, 3 to 5 minutes. Omit lemon peel and lemon juice.
Reduce sugar in fruit mixture (step 4) to 3 cups and increase unflavored gelatin to 5 envelopes (3 2/3 tablespoons total).
The cooking time (step 5) is 15 to 20 minutes.
Per piece: 84 cal., 1.1% (0.9 cal.) from fat; 0.8 g protein; 0.1 g fat (0 g sat.); 21 g carbo (0.2 g fiber); 1.9 mg sodium; 0 mg chol.
Recipe Source: Sunset Recipe Annual 2000 by Editors of Sunset Magazine (Sunset Pub)
Reprinted with permission.
