While candy making may seem daunting at first, it can be quite simple. All you need are a few, easily found ingredients – and a reliable recipe.
I am a candy freak. Before reaching for a cookie or pastry, I go for marshmallows, taffy, gummies – anything sweet, gooey, chewy that makes a dentist cringe. I devour them all – Twizzlers, Runts, Malt Balls. I even like Necco Wafers, which seem to have tragically slipped into the Halloween bucket reject pile.
Some may scoff at my lowbrow addiction, but there is a lost art behind these now mass-produced confections. Hand -pulled taffy and homemade fudge seem like a treat of yesteryear, rather than the attainable treat I would like to eat today. 
While candy making may seem daunting at first, it can be quite simple. Sugar syrup is the foundation for most candy, with added fillings such as chocolate, nuts, peanut butter, nougat, fruits and so on. All you need are a few, easily found ingredients – primarily sugar – and perhaps a few others such as gelatin, pectin (more customarily know for making jellies and preserves), fruit puree – and a reliable recipe. Sugar syrup is the foundation for most candy, with added fillings such as chocolate, nuts, peanut butter, nougat, fruits and so on.
One of the simplest candies is Pectin Fruit Jellies, using sugar, fruit puree, applesauce and pectin. Take a break from cakes and pie, and try your hand with some homemade confections.
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Pectin Jellies Recipe
- Total Time: 65 minutes
- Yield: 30 pieces 1x
Description
These homemade pectin jellies are a delightful treat, combining the fruity flavors of applesauce and fruit puree with the chewy texture of classic confections.
Ingredients
- 3/4 cup (180 ml) applesauce
- 1 cup (240 ml) fruit puree
- 1/2 oz (15 g) powdered pectin
- 1 1/2 cups (300 g) sugar
- 1 tsp lemon juice
Instructions
- Preheat your oven to 200°F (93°C). Spread the applesauce evenly on a baking sheet and place it in the oven to reduce for 30 minutes. This will concentrate the flavor and remove excess moisture.
- In a medium saucepan, combine the reduced applesauce and fruit puree. Stir well to ensure they are fully mixed.
- In a small bowl, mix the powdered pectin with 2 tbsp of the sugar. This helps to prevent the pectin from clumping when added to the fruit mixture.
- Whisk the pectin and sugar mixture into the fruit puree and applesauce mixture in the saucepan. Stir continuously to ensure even distribution.
- Add the remaining sugar and lemon juice to the saucepan. Stir over medium heat until the mixture comes to a boil. Continue boiling for about 10 minutes, stirring frequently, until the mixture thickens and reaches 220°F (104°C) on a candy thermometer.
- Prepare a baking sheet by spraying it with pan spray and lightly dusting it with granulated sugar to prevent sticking.
- Pour the hot mixture onto the prepared baking sheet, spreading it evenly. Allow it to cool completely at room temperature, which may take several hours.
- Once set, cut the jelly into small squares or desired shapes. Roll each piece in additional granulated sugar to coat.
Notes
- Prepare your baking sheet with pan spray and a light dusting of granulated sugar to prevent sticking.
- Use a candy thermometer to ensure the mixture reaches the correct temperature for setting.
- Store the jellies in an airtight container to keep them fresh.
- You can experiment with different fruit purees for varied flavors.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 50
- Sugar: 12
- Sodium: 0
- Fat: 0
- Carbohydrates: 13
- Fiber: 0
- Protein: 0
- Cholesterol: 0
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Frequently Asked Questions
Why is pectin mixed with some of the sugar before adding it to the fruit?
The instructions specify mixing the 1/2 oz of powdered pectin with 2 tbsp of the measured sugar before adding it to the fruit puree and applesauce. This helps prevent the pectin from clumping into lumps when it hits the hot liquid, which would result in uneven setting.
What temperature does the mixture need to reach for the jellies to set properly?
The recipe requires a candy thermometer and specifies cooking to 220°F (104°C). The notes also remind you to use a thermometer since accurate temperature is what determines whether the jellies set firm enough to cut.
Why does the applesauce go in the oven first before anything else?
The recipe’s first step is spreading the 3/4 cup of applesauce on a baking sheet and reducing it in a 200°F (93°C) oven for 30 minutes. This concentrates the flavor and removes excess moisture so the final jelly is firm and not watery.
My batch came out rubbery and I’m pretty sure it’s because I used Pomona’s pectin instead of the standard kind. Anyone tried this with liquid apple pectin? Wondering if weight-to-weight works or if the ratios need shifting.
Re: the pectin, is it liquid or powder? If liquid, is it 0.5 oz by weight or 0.5 oz by volume? Also, what are your instructions for making the puree? Thanks you.
Is there any alternative to using the reduced applesauce? Perhaps apple or tapioca syrup?
Ive been searching for a recipe like this forever. I do need to ask what KIND of pectin is used? Powdered or liquid. I actually have both on hand. Ill give it a shot using the powder.
I would love to know what the reduction of applesauce does to the jellies? Is the fruit puree any fruit and the applesauce a further pectin boosr? Thanks Danya from Scotland
how long are these good for and do they need to be refrigerated?