Jellied Fruit Candies

Ingredients

• 2 cups fruit pulp or juice
• 2 cups sugar
• \ cup corn sirup
• \ ounce powdered pectin
• lemon juice to taste

Method

1. 1

   Mix the dry pectin with half the cane sugar.

2. 2

   Heat to boiling \ cups of water and slowly sprinkle in the pectin-sugar mixture, stirring rapidly to get the pectin in solution.

3. 3

   Add the fruit pulp or juice, corn sirup, remaining sugar, and the acid; heat to boiling point of 224° F.

4. 4

   Pour into prepared molds or into pan dusted with powdered sugar.

5. 5

   When set, remove from molds or cut in squares and dust with sugar.

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 40. The excerpt below is the record exactly as published.

jellied fruit candies1 are 2 cups fruit pulp or juice, 2 cups These are adapted from Cruess, "Jellied Fruit Candies,” The Fruit Products Journal , pp. 25-126 (February, 1946). sugar and \ cup corn sirup, \ ounce pow¬ dered pectin, and lemon juice to taste

Cook this with the app: pantry check, scaling, and the assistant.