Fruit Jellies

1 pound/2 cups fruit puree (berries, stone fruit, etc)
24 ounces/3 cups sugar
6 ounces (2 envelopes of 3 ounces each) liquid pectin
1 tablespoon lemon juice
2 ounces/ 1/4 cup sugar for coating

Lightly oil a 9-inch square baking pan, line with plastic wrap and oil the wrap.  Set aside.

Combine the fruit puree and 24 ounces/3 cups sugar in a 2-quart saucepan.  Stir constantly with a heat-resistant spatula, making sure to keep the bottom of the saucepan clean, while cooking to 238° F.

Add the pectin, return to a boil while stirring, and boil for 1 minute.  Stir in the lemon juice and remove from the heat.

Pour into the prepared pan and sprinkle a thin layer of the coating sugar on the top of the jelly.

Allow to set at room temperature until completely cool, 2 hours or longer.  Leaving overnight is acceptable.

Turn the pan upside down to release the jelly.  Peel off the plastic wrap.  Coat the jelly with more of the sugar.  Cut into the desired size pieces and roll each piece in the sugar.

Store in an airtight container at room temperature.

(Note: Can also be made with a fruit juice, such as pomegranate or grape - use 10 ounces/ 1 1/4 cups juice and 8 ounces/ 3/4 cup unsweetened applesauce in place of the puree.)

From Chocolates and Confections at Home by Peter Greweling