Sugared Jelly Candies

Name: Sugared Jelly Candies
Yield: 81
Ingredients: 1 lb. (about 2 large) Granny Smith apples, quartered and cored; 1 lb. (about 2) pears, quartered and cored; 0.67 c. white wine, such as Chardonnay; 1/2 c. granulated sugar; 1 tsp. powdered pectin; 1 c. sanding sugar, substitute granulated sugar; 1 1/2 c. granulated sugar; 1/2 c. fresh lemon juice; 1 tsp. cinnamon; 1/4 tsp. ground clove; 1/4 tsp. nutmeg; 1 c. granulated sugar; 3/4 c. seedless raspberry jam; 1/4 c. lemon juice; 1 peel and flesh with pith removed; 2 tbsp. fresh ginger, chopped; 1 1/2 c. lemon juice

Published: Jun 25, 2007

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Sang An

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Although it takes only about an hour to make the jelly-candy base for these diminutive treats, you'll need three days to finish the candies. Candies are first dried and cut, then, after 48 hours, they are rolled in sugar. Sanding sugar adds a bit more sparkle than granulated.

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Ingredients

All Flavors

1 lb. (about 2 large) Granny Smith apples, quartered and cored
1 lb. (about 2) pears, quartered and cored
0.67 cup white wine, such as Chardonnay
1/2 cup granulated sugar
1 tsp. powdered pectin
1 cup sanding sugar, substitute granulated sugar

Spiced Jellies

1 1/2 cups granulated sugar
1/2 cup fresh lemon juice
1 tsp. cinnamon
1/4 tsp. ground clove
1/4 tsp. nutmeg

Raspberry Jellies

1 cup granulated sugar
3/4 cup seedless raspberry jam
1/4 cup lemon juice

Lemon Jellies

1 peel and flesh with pith removed
2 Tbsp. fresh ginger, chopped
1 1/2 cups granulated sugar
1 1/2 cups lemon juice

Directions

1. Step 1Prepare the Fruit: Line the bottom of a square 9-inch pan with parchment paper. Lightly oil the parchment paper and set aside. Place the apples, pears, and wine in a medium-sized saucepan and bring to a boil over medium-high heat. For Lemon Jellies: Add the peel and flesh from 1 lemon and ginger to the saucepan.
2. Step 2Reduce heat to low, cover, and simmer, stirring occasionally, until softened -- 15 to 20 minutes. Run the fruit through a food mill, discard the solids, and transfer the mixture to a clean saucepan.
3. Step 3Make the Candy: Combine 1/2 cup granulated sugar and the pectin in a small bowl and set aside. Add the remaining ingredients, depending upon the flavor you are making, to the puréed fruit. For Raspberry Jellies: Add the granulated sugar, raspberry jam and lemon juice. For Spiced Jellies: Add the sugar, lemon juice, cinnamon, clove and nutmeg.
4. Step 4Simmer over medium heat until slightly thickened -- about 15 minutes. Remove the pan from heat and whisk in the sugar-pectin mixture.
5. Step 5Increase heat to medium high and continue to whisk until all of the sugar is dissolved -- about 2 minutes. Bring the mixture to a boil and pour into the prepared pan. Place the pan on a cooling rack and let sit uncovered for 24 hours or until set.
6. Step 6Unmold the Jellies: Lightly dust a 12-inch piece of parchment paper with granulated sugar and set aside.
7. Step 7Loosen the edges of the set jelly with a knife, invert onto the parchment, and let set for another 24 hours. At this point jellies can be wrapped in parchment paper and plastic wrap and stored in the refrigerator for up to 3 weeks or until ready to serve.
8. Step 8Cut out the candies: Use a knife to cut 1-inch by 1-inch squares or use a small cookie cutter to cut out shapes from the jelly.
9. Step 9Dredge each piece in sanding sugar and transfer to a wire rack to dry -- about 24 hours. Store jellies covered with plastic wrap for up to 1 week.