Fruit Jellies

Let's Cook

1. Step 1.

   Line an 8-inch square baking pan with lightly oiled parchment paper or a silicone liner that extends over two sides. Or, have ready silicone molds. Place in a medium heavy-bottomed saucepan: 3 cups fresh or frozen raspberries, halved and hulled strawberries, blackberries, or blueberries

2. Step 2.

   Cook the berries over medium heat until they release their juices, about 5 minutes. Strain the berries through a fine-mesh sieve into a medium bowl, pressing against them with a silicone spatula to extract all the juice. Measure out ⅔ cup puree (save the remainder for another use) and transfer to a large bowl.

3. Step 3.

   Stir into the puree: 2 tablespoons lemon juice

4. Step 4.

   Sprinkle over: 4 envelopes (3 tablespoons) unflavored gelatin

5. Step 5.

   Stir the gelatin into the mixture, then set aside to allow it to soften. Combine in a large heavy saucepan: 3 cups granulated white sugar; 1 cup water

6. Step 6.

   Cook over medium heat, stirring, until the sugar dissolves. Brush down the sides of the pan with a pastry brush dipped in warm water. Increase the heat to high and cook, without stirring, to 236°F, the soft-ball stage. Remove from the heat and add the gelatin mixture, stirring until the gelatin is completely dissolved. Return the pan to the heat and cook, stirring constantly, to 224°F. Immediately pour the jelly into the prepared pan or molds. Let the jelly sit at room temperature for 12 hours before cutting it.

7. Step 7.

   Invert the candy onto a cutting board and peel off the paper. Use an oiled, sharp heavy knife to cut the candy into 1-inch squares. Alternatively, use small, oiled cookie cutters to cut out shapes. Roll or dip the jellies in: ¾ to 1 cup superfine sugar

8. Step 8.

   coating them completely. Spread out on wax paper to air-dry. Store between layers of wax or parchment paper in an airtight container for up to 1 week at room temperature or up to 2 weeks in the refrigerator. Serve at room temperature.