Sparkling and clear, these fruit jellies are fun to make.

　　

Ingredients

32 1-inch squares

　　2 cups fresh raspberries

　　1/4 cup (5 envelopes) unflavored powdered gelatin

　　1/4 cup cold water

　　1 cup sugar

　　1/4 cup light corn syrup

　　

Step 1

Line a baking sheet with aluminum foil, then place a 4 1/2 by 8-inch flan form in the center of the foil. In a 2-quart heavy-bottomed saucepan over medium heat, heat the raspberries until they begin to release their juice (about 5 minutes), stirring constantly. Remove the pan from the heat and pour the raspberries into a fine-mesh strainer set over a bowl. With a wooden spoon or heatproof spatula, press through as much of the raspberry juice as possible. This should yield 2/3 cup raspberry juice.

　　

Step 2

In a small mixing bowl, dissolve the gelatin in the cold water. In a 2-quart heavy-bottomed saucepan over medium heat, combine the raspberry juice, 1/2 cup of the sugar, and the corn syrup, and stir the mixture with a wooden spoon to dissolve the sugar. Add the dissolved gelatin and stir constantly for about 5 minutes. Remove the pan from the heat and immediately turn the mixture into the prepared flan form. Let the candy set up completely at room temperature (2 to 3 hours).

　　

Step 3

With the blade of a large chef’s knife, loosen and remove the flan form. Cut the candy into eight 1-inch strips, then cut each strip into 4 pieces, forming 1-inch squares. Place the remaining 1/2 cup sugar in a round cake pan, roll each square in the sugar to coat it completely, then place each square in a paper candy cup. Between layers of waxed paper in a tightly covered container, the jellies will keep for 1 week at room temperature or 2 weeks in the refrigerator.

　　

VARIATIONS

Step 4

Substitute blackberries, strawberries, or blueberries for the raspberries. Substitute 2/3 cup freshly squeezed lemon or orange juice for the raspberries.

　　Truffles, Candies, and Confections