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    • #345960
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      Apple-Cranberry Jelly Chews
      Salad oil
      2 16 oz frozen pkg unsweetened sliced peaches
      3-3/4 cups sugar
      3 envelopes unflavored gelatin
      2 tsp grated lemon peel
      1 tbs lemon juice
      Oil an 8- or 9-inch square metal pan.
      In a 6- to 8-quart pan, preferably 11 inches wide, 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
      lalala smilie

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