Author Notes: I won $1600 on a slot machine the first time I was in Vegas. You have two choices, give it back through gambling or give it back by eating well. I chose food and headed to Le Cirque at the Bellagio. It was an amazing meal but the thing I fell for the hardest were these little raspberry jellies they served with the check. There might be a reason for that but that is beside the point. I have had jellies a couple of times since and they just never cease to amaze me. The sugary exterior with the explosion of flavor from the fruit inside gets me everytime. I have looked around and tried a lot of recipes. Some use apple pectin but I can never find it close by. I really don’t want to have to order something for a recipe that I want to be accessible for anyone else who might give it a go. There are a couple of critical things. You need a candy thermometer for this. Make sure you cook the syrup to 219 degrees on your candy thermometer or it won’t set right and have everything ready to go. Mis en place is crucial or you might get lumps and there is nothing worse than a lump in your jellies. I used Certo Premium Liquid Fruit Pectin which you can find in the canning section of most well stocked grocery stores. – thirschfeld —thirschfeld
Food52 Review: Don’t fear candy making! These easy, sweet jellies are beautiful — crystal clear with little flecks of spice. Dredging in sugar makes them sparkle for an elegant touch. – Stephanie —The Editors
Serves: 100 half inch square jellies
Ingredients
Directions
