Use your favorite flavor of fruit concentrate or puree from perfect puree.com. We tried and liked pomegranate, tangerine, cranberry, blood orange, and Meyer lemon.
1 1/2 cups sugar, divided
3/4 cup pomegranate concentrate, tangerine concentrate, or cranberry puree
1/4 cup unsweetened applesauce
1/4 cup light-colored corn syrup
1 (3-ounce) package liquid fruit pectin (such as Certo)
1 teaspoon fresh lemon juice
How to Make It
Line a 9 x 5-inch loaf pan with plastic wrap; coat plastic with cooking spray. Place 1 1/4 cups sugar, fruit concentrate or puree, applesauce, and corn syrup in a saucepan; bring to a boil. Cook until a thermometer registers 224° (about 10 minutes). Add pectin; bring to a boil. Cook 1 minute, stirring frequently. Remove from heat. Stir in lemon juice. Pour mixture into prepared pan; cool. Cover; let stand at room temperature overnight.
Sprinkle top evenly with 1 tablespoon sugar. Invert gelée onto a cutting board. Discard plastic. Cut into 32 pieces. Place remaining 3 tablespoons sugar in a shallow dish; gently roll gelées in sugar.