Fruit Jellies

Line an 8 x 8-inch baking pan with plastic wrap (or parchment paper), ensuring all sides are covered and that the plastic wrap is hanging over the sides.

Add blackberries and raspberries in a food processor. Puree until smooth. Push through a fine sieve removing all the seeds. You need 2/3 of a cup of pureed berries.

Add the pureed berries, vanilla and sugar to a medium saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Be careful as the mixture is incredibly hot and may bubble up. Cook for 5 minutes. Remove from heat and thoroughly whisk in the pectin. Immediately pour into the prepared pan. Let cool completely at room temperature until jelly set and firm, at least 3 hours but overnight is best.

Invert the pan of set jelly onto a cutting board lined with sheet of parchment or wax paper. Carefully cut the jelly into 1-inch squares or desired shape with a sharp knife. Clean the blade after each cut to ensure straight sides, that is warm the blade in hot water then dry the blade and cut each jelly.

Add 2 to 3 cups of sugar to baking sheet lined with parchment paper.

Dredge the jellies in the sugar to coat them. Store in airtight containers with wax or parchment in between each layer in a cool dry place. They do not need to be refrigerated.

Line an 8 x 8-inch baking pan with plastic wrap (or parchment paper), ensuring all sides are covered and that the plastic wrap is hanging over the sides.

Add the orange juice, pomegranate juice, vanilla and sugar to a medium saucepan. Bring the mixture to a boil over medium high heat, stirring occasionally. Cook for 6 minutes. Be careful as the mixture is incredibly hot and may bubble up. Remove from heat and thoroughly whisk in the pectin. Immediately pour into the prepared pan. Let cool completely at room temperature until jelly set and firm, at least 3 hours but overnight is best.

Invert the pan of set jelly onto a cutting board lined with sheet of parchment or wax paper. Carefully cut the jelly into 1-inch squares or desired shape with a sharp knife. Clean the blade after each cut to ensure straight sides, that is warm the blade in hot water then dry the blade and cut each jelly.

Add 2 to 3 cups of sugar to baking sheet lined with parchment paper.

Dredge the jellies in the sugar to coat them. Store in airtight containers with wax or parchment in between each layer in a cool dry place. They do not need to be refrigerated.

Line an 8 x 8-inch baking pan with plastic wrap (or parchment paper), ensuring all sides are covered and that the plastic wrap is hanging over the sides.

Peel, core, and chop the pears. Add the pears to a food processor. Puree until smooth. You need 1 cup of pureed pears.

Add the pureed pears, vanilla and sugar to a medium saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Be careful as the mixture is incredibly hot and may bubble up. Cook for 5 minutes. Remove from heat and thoroughly whisk in the pectin. Immediately pour into the prepared pan. Let cool completely at room temperature until jelly set and firm, at least 3 hours but overnight is best.

Invert the pan of set jelly onto a cutting board lined with sheet of parchment or wax paper. Carefully cut the jelly into 1-inch squares or desired shape with a sharp knife. Clean the blade after each cut to ensure straight sides, that is warm the blade in hot water then dry the blade and cut each jelly.

Add 2 to 3 cups of sugar to baking sheet lined with parchment paper.

Dredge the jellies in the sugar to coat them. Store in airtight containers with wax or parchment in between each layer in a cool dry place. They do not need to be refrigerated.

Line an 8 x 8-inch baking pan with plastic wrap (or parchment paper), ensuring all sides are covered and that the plastic wrap is hanging over the sides.

Toss the apple with the lime juice and zest. Add the apples, zest and lime juice in food processor. Puree until smooth. You need 1 cup of pureed apple mixture.

Add the pureed apple, vanilla and sugar to a medium saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Be careful as the mixture is incredibly hot and may bubble up. Cook for 6 minutes. Remove from heat and thoroughly whisk in the pectin. Immediately pour into the prepared pan. Let cool completely at room temperature until jelly set and firm, at least 3 hours but overnight is best.

Invert the pan of set jelly onto a cutting board lined with sheet of parchment or wax paper. Carefully cut the jelly into 1-inch squares or desired shape with a sharp knife. Clean the blade after each cut to ensure straight sides, that is warm the blade in hot water then dry the blade and cut each jelly.

Add 2 to 3 cups of sugar to baking sheet lined with parchment paper.

Dredge the jellies in the sugar to coat them. Store in airtight containers with wax or parchment in between each layer in a cool dry place. They do not need to be refrigerated.