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.)
Photo by Cary L.
Adapted from delish.com

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

125

jellies

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

125

servings

Adapted from delish.com

Ingredients

  • 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

Directions

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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