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Peach Jelly Candies
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Mixology
Makes
49 pieces
2 lbs frozen unsweetened sliced peaches
3-3/4 cups sugar, plus extra for dusting
2 Tbsp unflavoured gelatin
2 tsp lemon zest, grated
1 Tbsp lemon juice
1/3 cup water
Method/Steps
1. Oil an 8 inch square metal pan.
2. In a large pan, combine peaches and water. Bring to a boil over high heat, stirring. Reduce heat and simmer, covered, stirring occasionally, until fruit mashes easily, about 10 minutes.
3. Purée fruit in a blender or food processor, a bit at a time, until smooth. Return to pan.
4. In another large bowl, stir 3-1/2 cups sugar and gelatin together. Add to fruit mixture.
5. Bring to a boil over high heat, stirring often. Stir and boil 5 minutes. Reduce heat to medium and stir often until mixture is thick enough to coat the back of a spoon, about 25 minutes. Remove from heat.
6. Stir lemon zest and lemon juice into the peach mixture, then scrape into the oiled pan. Let candy dry, uncovered, for 16 to 24 hours. It should feel firm and not sticky when touched.
7. Spread 1/4 cup sugar into a 10-inch area of a cutting board. Invert pan and flip candy onto the sugar to prevent sticking, cut candy into 49 equal pieces. Coat each piece with additional sugar. Store up to 1 month at room temperature in an airtight container.