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Fruit Jellies
Recipe Summary
prep: 20 mins
total: 20 mins
Yield: Makes about 60 pieces
Ingredients
Ingredient Checklist
1 1/3 cups fruit juice (any flavor) or water
4 packets powdered gelatin (1 ounce total)
2 1/2 cups sugar
2 cups fruit preserves or jam
Cook's Notes
Keep uncoated jellies, tightly covered with plastic wrap, in the refrigerator.
Variations
Try one of these flavor combinations: apple juice and apricot preserves; grape juice and jam; pomegranate juice and raspberry preserves; and strawberry-apple juice and strawberry jam.
Gallery
Fruit Jellies
Recipe Summary
prep: 20 mins
total: 20 mins
Yield: Makes about 60 pieces
Gallery
Fruit Jellies
Fruit Jellies
Fruit Jellies
Recipe Summary
prep: 20 mins
total: 20 mins
Yield: Makes about 60 pieces
Recipe Summary
prep: 20 mins
total: 20 mins
Yield: Makes about 60 pieces
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Yield: Makes about 60 pieces
Makes about 60 pieces
Ingredients
Ingredients
- 1 1/3 cups fruit juice (any flavor) or water
- 4 packets powdered gelatin (1 ounce total)
- 2 1/2 cups sugar
- 2 cups fruit preserves or jam
Directions
Place 2/3 cup juice in a small bowl or measuring cup and sprinkle with gelatin. Let sit 5 minutes. Meanwhile, in a medium saucepan, combine remaining 2/3 cup juice and 1 1/2 cups of the sugar. Bring to a boil over medium-high and cook, stirring, until sugar dissolves, 5 minutes. Add preserves and whisk to combine. Return to a boil and cook until thick and syrupy, 2 minutes. Add gelatin mixture and whisk until gelatin dissolves. Pour through a fine-mesh sieve into an 8-inch square baking dish. Refrigerate until set, 3 hours (or up to 2 weeks).
Place remaining 1 cup sugar in a pie plate or shallow bowl. Cut fruit jelly into 1-inch squares. Toss in sugar to coat just before serving.
Cook's Notes
Keep uncoated jellies, tightly covered with plastic wrap, in the refrigerator.
Variations
Try one of these flavor combinations: apple juice and apricot preserves; grape juice and jam; pomegranate juice and raspberry preserves; and strawberry-apple juice and strawberry jam.
Cook’s Notes
Keep uncoated jellies, tightly covered with plastic wrap, in the refrigerator.
Variations
Try one of these flavor combinations: apple juice and apricot preserves; grape juice and jam; pomegranate juice and raspberry preserves; and strawberry-apple juice and strawberry jam.
Reviews (5)
Add Rating & Review
171 Ratings
5 star values:
54
4 star values:
60
3 star values:
34
2 star values:
17
1 star values:
6
Reviews (5)
Add Rating & Review
171 Ratings
5 star values:
54
4 star values:
60
3 star values:
34
2 star values:
17
1 star values:
6
Add Rating & Review
171 Ratings
5 star values:
54
4 star values:
60
3 star values:
34
2 star values:
17
1 star values:
6
171 Ratings
5 star values:
54
4 star values:
60
3 star values:
34
2 star values:
17
1 star values:
6
171 Ratings
5 star values:
54
4 star values:
60
3 star values:
34
2 star values:
17
1 star values:
6
- 5 star values:
- 54
- 4 star values:
- 60
- 3 star values:
- 34
- 2 star values:
- 17
- 1 star values:
- 6
Martha Stewart Member
Rating: 4 stars
05/06/2017
I modidified the recipe and it turned out beautifully. Switched gelatin powder for sheets, and added less sugar (2L sugar for 4L juice). Recipe for my peruvian fruit jellies: 2 dozenish tomatillos, guava jelly, 1 jalapeno, 1 orange, dried hibiscus. Served with a hibiscus syrup. Martha for the win!
Martha Stewart Member
Rating: Unrated
01/17/2015
This is not what i expected. Did not like it.
Martha Stewart Member
Rating: 3 stars
01/06/2014
When I made this, everything turned out right. A little sweet, but tasty. Unfortunately, hours later, the jellies started "weeping" sugar water. I tried the recipe a second time with the same result. I'm not sure what went wrong (I followed the directions perfectly) or if it was just a bad recipe.
Martha Stewart Member
Rating: 2 stars
12/22/2012
Tasted like a fancy jello jiggler...won't make again.
Martha Stewart Member
Rating: 3 stars
12/21/2011
I thought this was extremely sweet. I wanted to see if anyone had tried it another way. I would maybe omit the sugar or the jam but thought it would not gel. I would like to see if anyone had more success with less sugar.
Martha Stewart Member
Rating: 4 stars
05/06/2017
I modidified the recipe and it turned out beautifully. Switched gelatin powder for sheets, and added less sugar (2L sugar for 4L juice). Recipe for my peruvian fruit jellies: 2 dozenish tomatillos, guava jelly, 1 jalapeno, 1 orange, dried hibiscus. Served with a hibiscus syrup. Martha for the win!
Rating: 4 stars
Rating: Unrated
01/17/2015
This is not what i expected. Did not like it.
Rating: Unrated
Rating: 3 stars
01/06/2014
When I made this, everything turned out right. A little sweet, but tasty. Unfortunately, hours later, the jellies started "weeping" sugar water. I tried the recipe a second time with the same result. I'm not sure what went wrong (I followed the directions perfectly) or if it was just a bad recipe.
Rating: 3 stars
Rating: 2 stars
12/22/2012
Tasted like a fancy jello jiggler...won't make again.
Rating: 2 stars
Rating: 3 stars
12/21/2011
I thought this was extremely sweet. I wanted to see if anyone had tried it another way. I would maybe omit the sugar or the jam but thought it would not gel. I would like to see if anyone had more success with less sugar.
All Reviews for Fruit Jellies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Fruit Jellies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
