A French Holiday Treat
These jewel-coloured jellies are a popular holiday treat in France, and they’re super-easy to make.
2 cups frozen raspberries, defrosted
1 3/4 cups pectin powder
2 1/4 cups granulated sugar
3 tbsp light corn syrup
2 tsp lemon juice
Line a 9 x 12 cake pan with baking parchment or wax paper, set aside.
Place raspberries in food processor and blend until smooth and puréed. Place pectin and 2 cups of sugar in a small bowl and stir together.
Place raspberry purée in medium pan and bring to boil. Stir in sugar/pectin mixture until completely dissolved. Boil mixture for another 2 minutes. Stir in corn syrup and continue to cook until mixture starts to thicken (about 2 minutes).
Remove mixture from heat and stir in lemon juice. Pour into prepared pan and allow to set for 2 hours at room temperature.
Cut slab of jelly into 1 inch squares using a very sharp knife. Toss squares in remaining sugar. Store in an airtight container and place in the fridge where they will keep for up to a month.
Makes about 9 dozen jellies.
Substitute other frozen fruits like strawberries for variety.