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Fruit Jellies

Photo: Yunhee Kim; Styling: Kelli Ronci
Total time 30 mins
Cool time 1 hr, 30 mins
Yield About 64 candies
To ensure that the colors are bright, we've used store-bought, pasteurized juice instead of fresh-squeezed in some cases. Note that the lime jellies turn pale orange as they cook.


  • Cooking-oil spray
  • 1 1/3 cups citrus juice (pasteurized orange or pink grapefruit; or fresh blood orange, lime, or lemon), strained
  • 3 cups granulated sugar
  • 6 ounces liquid pectin, such as Certo (you'll need two 3-oz. packs)
  • 2 tablespoons fresh lemon juice
  • Coarse sugar (such as Hain Organic); or use granulated

Nutrition Information

  • calories 39
  • caloriesfromfat 0.0 %
  • protein 0.0 g
  • fat 0.0 g
  • satfat 0.0 g
  • carbohydrate 10 g
  • fiber 0.1 g
  • sodium 0.2 mg
  • cholesterol 0.0 mg

How to Make It

  1. Line an 8-in. square baking pan with microwave-safe plastic wrap, pressing it up sides and leaving a 1-in. overhang. Spray plastic wrap with cooking spray.

  2. Pour citrus juice and granulated sugar into a 6-qt. pot and stir to combine. Clip a candy thermometer to inside of pan.

  3. Cook over medium-high heat, stirring constantly and slowly, until mixture registers 238° (just before the soft-ball stage, when it will harden), about 20 minutes. Add pectin and cook 1 minute more, stirring constantly.

  4. Remove from heat, stir in lemon juice, and immediately pour into prepared pan. Let set until cool and firm, about 1 1/2 hours.

  5. Lift from pan using plastic wrap and cut into 1-in. squares, circles, 3/4- by 1 1/4-in. rectangles, or 3/4- by 2-in. half-moons. Dip in coarse sugar. Store in an airtight container up to 1 week, dipping again right before wrapping if necessary (particularly with the more acidic flavors like lime, lemon, and grapefruit, which tend to get a little weepy).

  6. Box it: Crystal clear boxes, from $2 5/25;

  7. Note: Nutritional analysis is per candy.