Sour Fruit Jellies
Line an 8 × 8-inch pan snugly with aluminum foil and spray generously with nonstick spray or grease with margarine.
- Cook1 h
- Total1 h
- Serves12
- LevelEasy
Ingredients
- ¾ cup white grape juice
- ⅓ cup fruit pectin
- ½ tsp. baking soda
- 1 cup sugar
- 1 cup agave
- 1 to 2 drops food coloring, any color
- ¼ tsp. citric acid
- ⅓ cup turbinado sugar
Method
- Line an 8 × 8-inch pan snugly with aluminum foil and spray generously with nonstick spray or grease with margarine.
- In a small saucepan, over medium heat, warm the grape juice, pectin, and baking soda just until boiling. Once boiling, reduce heat to lowest setting, stirring occasionally.
- In a 2-quart saucepan, whisk together the sugar and agave and cook over medium heat, until it reaches 265°F on a candy thermometer (or Hard Ball Stage if using the Cold Water Method). Be sure to stir occasionally while this mixture is cooking, and, once the sugar dissolves, brush down the sides with a wet pastry brush to remove any crystals.
- After the sugar mixture has reached 265°F, stir in the grape juice mixture along with the desired shade of food coloring. You can easily separate these into various colors by pouring the mixture into separate bowls and coloring each a different color. Pour into the prepared pan (or pans if making multiple colors) and chill in refrigerator overnight. Remove from refrigerator and cut into shapes using a very small cookie cutters. Mix the citric acid and turbinado sugar in a small bowl and dip the cut candies to coat. Store in refrigerator in airtight container for up to 1 month.
