The age old question: Jelly or gelee? Well, I suppose that depends whether you're French (or just prefer French words) or not. Either way you choose, they both come from the lovely, very appetizing French word meaning "congealed." Don't let that both you too much, though, or you risk missing some really great candies (if that's not enough, a scan of the ingredient list proves them quite innocent). These jellies, which have a similar texture to vegetarian gummies, are perfectly refreshing on a hot day. Or a cold day. So whatever the season, enjoy!
Ingredients:
- 4 oz sugar
- 3.5 oz corn syrup
- 1/2 tsp baking soda
- 1 pkg (1.75 oz) pectin
- 1/2 tsp orange extract
- 1/4 tsp lemon juice
- 1/3 cup water
Directions:
- First, combine the sugar and corn syrup in a saucepan. Grab a glass of water and a pastry brush and set them next to the stove. Cook the sugar over medium-high heat, stirring only until the granulated sugar is dissolved. Be sure to occasionally brush the sides of the pan with water.
- In another saucepan, combine the rest of the ingredients. Bring them to a boil over medium heat.
- When the sugar and corn syrup mixture reaches 280 degrees F, pour it into the pectin mixture, stirring with a heat-safe spatula (I like silicon).
- Grease three or four ramekins, a small shallow bowl, or a small baking dish. If you'd prefer your jellies thinner, use a larger dish.
- Take the mixture off the heat and pour it into your prepared pans. Be sure to use a spoon to skim off the bubbles which form at the top (I forget that one a lot).
- Let the jellies cool at room temperature for approximately 4 hours, to ensure that they're set.
- Finally, cut your jellies to desired size and roll them in granulated sugar. And of course, enjoy.
Please comment and let me know how they turn out. And, of course, stay tuned for more. Up next: Vegetarian Lemon Taffy to curb your Starburst craving.
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