Tropical Fruit Jellies Recipe

How to Make Tropical Fruit Jellies

1. Line an 8x8 inch baking pan with foil, leaving an overhang on the sides for easy removal.
2. Lightly grease the foil with non-stick cooking spray.
3. In a 2-quart saucepan, whisk together 1 box (1.75 oz) powdered fruit pectin, 1 cup of tropical fruit juice (such as mango, pineapple, or a blend), and 1/2 teaspoon baking soda.
4. In a 3-quart saucepan, combine 1 1/2 cups granulated sugar and 1/2 cup light corn syrup.
5. Place both saucepans over medium-high heat. Stir the pectin mixture frequently to prevent scorching and the sugar mixture constantly until dissolved.
6. Cook the pectin mixture for about 4 minutes, or until foam thins. Cook the sugar mixture until it reaches a full rolling boil.
7. Gradually pour the pectin mixture into the boiling sugar mixture, stirring constantly to prevent lumps.
8. Continue to boil for exactly 1 minute, stirring continuously.
9. Remove the saucepan from the heat.
10. Stir in 1-2 tablespoons of food coloring (optional, use gel food coloring for best results), and any additional flavor extracts (like a teaspoon of coconut extract).
11. Immediately pour the mixture into the prepared pan and spread evenly.
12. Let stand at room temperature for at least 4 hours, or preferably overnight, until completely firm.
13. Sprinkle a generous 2 tablespoons of granulated sugar onto a sheet of waxed paper.
14. Carefully invert the candy onto the sugared waxed paper. Peel off the foil.
15. Sprinkle another 2 tablespoons of sugar over the top of the candy.
16. Cut the candy into 6 strips, then cut each strip into 6 squares (36 squares total).
17. Add 2 more tablespoons of sugar to a bowl. Add the cut candies and toss gently to coat all sides.
18. Place the coated candies on a wire rack to cool completely.
19. Let stand at room temperature overnight to allow the sugar coating to fully set.
20. Store the jellies in an airtight container, layering waxed paper between each layer to prevent sticking.