1 Picture
Ingredients
- One 12-ounce bag frozen raspberries, thawed
- 2 tablespoons liquid fruit pectin, such as Sure-Jell
- 1 1/2 cups plus 2 tablespoons sugar
- 1/4 cup corn syrup
- 2 teaspoons fresh lemon juice
Details
Servings 24
Adapted from rachaelraymag.com
Preparation
Step 1
Directions:
Grease a 5-by-9-inch loaf pan and
line with heavy-duty plastic wrap.
Using a food processor, puree the
raspberries; strain. Discard the seeds.
In a small bowl, mix the fruit pectin
with 2 tablespoons sugar.
In a medium saucepan, heat the
raspberry puree over medium-high
heat until simmering. Set a candy
thermometer in the pan. Gradually
whisk in the pectin mixture and bring
to a boil, whisking. Add 1/2 cup sugar
and, whisking constantly, return the
mixture to a boil. Add another
1/2 cup sugar and, whisking
constantly, return the mixture to a
boil again. Add the corn syrup and
boil until the mixture reaches 225°,
about 10 minutes. Whisk in the
lemon juice. Let cool slightly, then
transfer to the prepared pan; let sit
until firm, 12 hours or overnight.
Turn the jellied candy out of
the pan and onto a cutting board.
Trim off and discard the edges
and cut the candy into 1-by-3/4-inch
rectangles. Place the remaining
1/2 cup sugar in a shallow bowl. Toss
the jellied candy in the sugar to coat.
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