Fruit Jellies

Photo: Yunhee Kim; Styling: Kelli Ronci

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.

Yield: About 64 candies
Recipe from Sunset

More From Sunset

Recipe Time

Total: 30 Minutes
Cool: 1 Hour, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 39
  • Calories from fat: 0.0%
  • Protein: 0.0g
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Carbohydrate: 10g
  • Fiber: 0.1g
  • Sodium: 0.2mg
  • Cholesterol: 0.0mg


  • 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


  1. 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. 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. 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. 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. 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 $6.2 5/25;
  7. Note: Nutritional analysis is per candy.
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