Rating: 2.5 stars
7 Ratings
  • 1 star values: 2
  • 2 star values: 2
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 0

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.

Elizabeth Colling
This Story Originally Appeared On sunset.com


Yunhee Kim; Styling: Kelli Ronci

Recipe Summary

1 hr 30 mins
30 mins
About 64 candies


Ingredient Checklist


Instructions Checklist
  • 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

  • Note: Nutritional analysis is per candy.

Nutrition Facts

39 calories; calories from fat 0%; protein 0g; fat 0g; saturated fat 0g; carbohydrates 10g; fiber 0.1g; sodium 0.2mg; cholesterol 0mg.