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Fruit Jellies

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

15 min

Ready

60 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ pint raspberry juice
strained fresh
*
1 pound loaf
sugar
*
1 ounce gelatin, unflavored
powdered
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1 x food coloring
if necessary
* Camera
2 tablespoons water
cold
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10 Drops lemon juice
* Camera

Ingredients

Amount Measure Ingredient Features
237 ml raspberry juice
strained fresh
*
453.6 g loaf
sugar
*
28.9 ml/g gelatin, unflavored
powdered
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1 x food coloring
if necessary
* Camera
3E+1 ml water
cold
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1E+1 Drops lemon juice
* Camera

Directions

Raspberry Jellies Prepare raspberry juice by crushing the fruit, warming it in a bowl over hot water until the juice flows freely and then straining through muslin.

Soak the gelatine in the cold water.

Dissolve the sugar in the juice and boil up to 240 degrees F or the soft ball stage.

Add the lemon juice and gelatine.

Re-heat to 240 degrees F and pour into a tin previously rinsed in cold water.

If the colour is pale add a few drops of cochineal before the end, but fresh fruit should give a brilliant colour.

When set, loosen the sides with a hot knife and stand the pan on a cloth wrung out of boiling water.

Turn the jelly out on to a board.

Cut into cubes and roll in very fine confectioner's sugar.

Stand the sweets in a warm place overnight so that the sugar crystals adhers.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 9g (0.3 oz)
Amount per Serving
Calories 150% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 8g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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