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Blackberry Fruit Jellies


From O, The Oprah Magazine

Like jellybeans for grown-ups, these gels have soft centers and crisp shells. This recipe is for blackberry gels. (Or, try this recipe for lime gels.)

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  • 1 bag(s) frozen blackberries
  • 2 teaspoon(s) powdered pectin
  • 2 3/4 cup(s) sugar, divided, plus additional for coating
  • 1 tablespoon(s) lemon juice or lime juice


Servings 125
Preparation time 30mins
Cooking time 30mins
Adapted from


Step 1

1.Puree fruit and 1/2 cup water in blender until smooth; strain out seeds.
2.Place 2 cups puree in a heavy-bottomed medium saucepan. Thoroughly mix pectin and 1/4 cup sugar, whisk into fruit puree, and bring to a boil over medium-high heat. Add remaining 2 1/4 cups sugar and cook mixture until it reaches 225 degrees F, stirring constantly. Stir in lemon or lime juice; cook 30 seconds more.
3.Pour into a lightly oiled 9" x 13" baking pan, sprinkle sugar on top, and allow to set, about 2 hours. Cut into 1-inch squares, or use a lightly oiled cookie cutter to make other shapes. Dredge in sugar and dry on a cooling rack overnight. Scraps can be remelted and reset.
4.Store in a box or paper bag at room temperature for up to two weeks.


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