Tropical Fruit Jellies

READY IN: 12hrs 10mins
Recipe by Redneck Epicurean

I love jelly candy. Worms, bears, it don't matter. I found this recipe in Good Housekeeping in a homemade gifts article. They are so pretty and so easy! I can't wait to try them.

Top Review by flaming_redd3000

This recipe is great! I made it with mango puree, then with canned blackberries, and most recently with strawberry nectar. I added a good shot of citric acid to keep them from just tasting sweet (I put a bunch of citric acid in the strawberry ones, and added it to the sugar that I rolled them in to make them "sour".) I've been trying different recipes to find a usable one for pates des fruits. This isn't it, but it makes a great candy that falls somewhere between the pates des fruits and Jello squares, which is what most recipes turn out to be. These aren't as chewy as store-bought gummy candy, but then, who wants homemade to taste just like commercial?? I gave the sour strawberry version as a gift, and the recipient was pretty stunned that they were homemade. Next I'm going to try papaya puree and grapefruit juice. Not together. I also think that the blackberry version would be much improved with the addition of a hearty red wine, like a zinfindel.

Ingredients Nutrition

  • 1 (1 3/4 ounce) box Sure-Jell, powdered fruit pectin (no substitutions)
  • 34 cup tropical fruit juice
  • 12 teaspoon baking soda
  • 34 cup light corn syrup
  • 1 cup sugar
  • 6 tablespoons sugar
  • food coloring (optional)


  1. Line an 8x8 inch pan with foil. Spray the foil with non-stick spray.
  2. In a 2-qt. saucepan, mix pectin, juice, and baking soda (mixture will be foamy). In a 3 quart saucepan, mix corn syrup and 1 cup of sugar. Place both saucepans over high heat at the same time, stirring both mixtures frequently. Cook about 4 minutes or until foam thins from pectin mixture and sugar mixture comes to a full rolling boil (a boil that does not stop bubbling when stirred).
  3. Gradually add pectin mixture to boiling sugar mixture, stirring constantly. Boil 1 minuted, stirring. Remove saucepan from heat; stir in food coloring, if using. Immediately pour into prepared pan. Let stand at room temperature for 4 hours or overnight until firm.
  4. Sprinkle waxed paper with 2 tablespoons sugar. Invert candy onto waxed paper and discard foil. Sprinkle top of candy with 2 more tablespoons sugar. Cut into 6 strips, then into 6 squares. Add 2 more tablespoons sugar and toss candy to coat all sides. Place candies on a wire rack. Let stand at room temperature overnight. Store tightly covered with waxed paper between layers of candy.

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