Japanese jelly candies are by far one of the best candies I have ever tasted. The full fruit flavor and soft texture are a delightful bite. Easy to make and fun to try in different flavors, these great little treats add a little something extra to lunches or gifts.
Full time 12+ hours (includes overnight rest in refrigerator)
Makes between 25-48 candies (if using cutters)
You will need:
1 pound peaches, peeled, cored and sliced
2 1/2 cups sugar
1 tbsp lime juice
6 tsp powdered pectin
*If you have never made a homemade jelly candy before or are new to making candy in general, you will want to read the notes at the end of this blog before beginning.
Let us begin:
Line a 8 x 8 baking dish with plastic wrap. (I am using an 6 x 8 in photos)
In a blender puree peaches and lime juice until smooth and chunk free. If you feel it needs a tiny bit more moisture to help it blend, add 1 tsp water.
In a medium sauce pot, whisk together the pureed peaches with 1/2 cup sugar.
Cook mixture over medium-low heat until it begins to thicken, stirring constantly. Approximately 15 minutes.
Once thickened, remove from heat and whisk in 1 1/2 cup sugar and pectin. Whisking quickly to prevent clumps from forming.
Return to heat and cook mixture until it reaches 205' on a thermometer, stirring constantly.
Once the temperature hits 205' remove thermometer. Continue cooking for 10 minutes (you may want to use a timer), stirring constantly.
Remove from heat and pour into plastic lined baking dish.
Cover tightly with plastic wrap and set in refrigerator overnight or at least 10 hours.
The next day.
Pour 1/4 cup sugar onto a silicone mat or non stick cutting board.
Remove jelly from refrigerator and remove top plastic wrap.
Flip jelly over onto the sugar covered surface.
Slowly peel up plastic wrap from the base of jelly, it will take a tad bit of patience to prevent ripping the wrap.
Pour over remaining sugar and coat jelly.
You can either slice into squares, trimming off the outside edges of the pan to create nice smooth lines. Or use jelly cutters dipped in sugar to cut out nice fun shapes.
Pile jellies into seal-able container or on a serving dish. Cheers!
A few notes before beginning this recipe or any jellies recipe.
- Cooking jellies is not a child safe activity to try. The mixture is extremely hot and sticky. It can cause really nasty burns if not handled properly.
- You cannot, for any reason stop mixing this at any point during the cooking phase. Seriously, the stirring is not just to prevent scorching but to prevent the bubbling. Once it gets bubbling this mixture will splatter up very high and fast. If you need to stop even for a second, remove the mixture from the heat instantly. You risk nasty burns if it starts bubbling.
- If for some reason you do stop stirring and it starts bubbling, take precautions and cover both your arms and hands before you attempt to go back to stirring. Also watch your face as it can splatter very high once bubbling. You can get the mixture back under control if you start stirring it in about 30 seconds, but I cannot stress how hot and sticky this will be.
- Do not be surprised if it takes a few moments to get the plastic off the cured jelly, it is after all jelly therefore sticky. Just work slowly and in little movements to prevent tearing the wrap.