Ingredients for Christmas Jelly Candy
- Unflavored Gelatin
- 1 ½ cups granulated sugar
- 2 cups cranberry juice (or your favorite holiday fruit juice)
- ¼ cup lemon juice
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How to Make Christmas Jelly Candy
- In a 1 ½-quart saucepan, combine the unflavored gelatin and granulated sugar.
- Add the cranberry juice (or your preferred fruit juice).
- Allow the mixture to sit for 5 minutes to allow the gelatin to bloom.
- Place the saucepan over medium heat and bring the mixture to a rolling boil, stirring constantly.
- Reduce the heat to low once boiling.
- Continue to cook and stir until the gelatin is completely dissolved and the mixture is smooth (about 5-7 minutes).
- Remove from heat and stir in the lemon juice.
- Pour the mixture into shallow pans (approximately 1 inch deep) lined with parchment paper or into paper baking cups.
- Allow the jelly to cool completely at room temperature.
- Refrigerate for at least 2-3 hours, or until the jelly is completely firm.
- Once firm, carefully remove the jellies from the pans or cups. Cut into squares or desired shapes. For storage, place cutouts in single layers between sheets of waxed paper in airtight containers. Store in the refrigerator for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
16g
Fat
0g
Carbs
1g
