Very Berry Fruit Jellies
You’ll Need
Special equipment: Candy thermometer
- 4 cups berry-flavoured unsweetened applesauce (10 113-g lunchbox-sized containers)
- 2 cups sugar plus extra for coating
- 1 box liquid pectin (2 85 g-sized pouches)
Instructions
1. Wet the inside of an 8″ x 8″ size pan then shake out excess water. Line inside with plastic wrap, keeping it as smooth as possible.
2. Bring berry applesauce and sugar to a boil in a large pot, stirring frequently to dissolve sugar.
3. Stir in pectin and reduce heat to medium high (regulate temperature to prevent splattering). Continue to stir for about 25 to 35 minutes, until a candy thermometer reaches at least 200°F and the berry mixture moves in one mass when stirred and is not overly sticky. It will take 25 to 35 minutes to reach this state.
4. Pour mixture into prepared pan, spreading with spatula to keep even. Let stand at room temperature overnight.
5. Invert pan onto a cutting board and trim edges if needed, then cut into 1¼” squares. Dredge squares in sugar and serve as after-dinner treats or package up and give as gifts.
Chef’s Tip: Liquid pectin is recommended for use because it has a quicker cooking time than powdered pectin.
Recipe by LeeAnne Wright. Photography by Michael Alberstat. Food styling by Claire Stubbs. Prop styling by Arren Williams.
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Tried the Very Berry Fruit Jellies and for whatever reason, they didn’t jell. I actually even tried re-boiling and adding more pectin, still no luck!