Fruit Jellies

Fruit Jellies


5 (1/4 oz.) packets unflavored gelatin
3/4 cups strained fresh orange juice, lemon juice or raspberry puree
1/2 cup superfine sugar, plus more for serving, if desired



Line an 8-by-5-inch loaf pan with foil. Brush it with oil and set aside.

Pour 1 cup water into a bowl; stir in gelatin and let it setĀ for 5 minutes.

Heat juice and 1/2 cup sugar until sugar is dissolved.

Add softened gelatin and stir until melted.

Pour mixture into prepared pan. Let stand at room temperature or chillĀ until firm, about 1 hour.

Unmold jelly unto a work surface and cut into 1-inch pieces with a large, sharp knife or mini cookie cutters.

If you like, roll jellies in more sugar just before serving.