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.
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
How to Make It
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.
Pour citrus juice and granulated sugar into a 6-qt. pot and stir to combine. Clip a candy thermometer to inside of pan.
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.
Remove from heat, stir in lemon juice, and immediately pour into prepared pan. Let set until cool and firm, about 1 1/2 hours.
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).
Box it: Crystal clear boxes, from $2 5/25; clearbags.com
This is really 3.5 stars. The recipe was too sweet and I would use a no sugar added juice or reduce the sugar itself. To counteract that this time around, I used sour salt, aka citric acid. I mixed a little of that with sugar and it really did the trick. As a time saver, I would also recommend using candy molds coated with cooking spray rather than cutting these into individual pieces.
These worked out well for us. We used ruby red grapefruit juice. We also saw a drop in temp. after adding liquid pectin and cooked longer afterward to get the temp back up, I don't know if that was the difference. But we had a great texture, and the kids had fun helping and taste testing.
These look so beautiful in the photo which compelled me to try to make them with my sons (ages 3 & 5) for gifts for their teachers. We used pomegranate and apricot juices and dividing the recipe in half worked well because the pectin came in two pouches.
the process was easy to follow and the kids had a good time sprinkling the candies in sugar.
the reason i gave it 2 stars is because though they look very much like the photo, they are not as firm as candies should be. They are not much like candies at all, but rather are squishy such that they are spreadable with a butter knife.
I don't know if changing the ratio of pectin or cooking longer would make a difference, but
I'd say that these aren't worth the effort.