Recipe created by Jen King and Liz Gutman
Like jellybeans for grown-ups, these gels have soft centers and crisp shells. This recipe is for blackberry gels. (Or, try this recipe for lime gels.)
This recipe is one of O's DIY candy recipes.
This recipe is one of O's DIY candy recipes.
Servings: Makes about 125
Ingredients
Directions
Active time: 30 minutes
Total time: 30 minutes plus overnight
Puree fruit and 1/2 cup water in blender until smooth; strain out seeds.
Place 2 cups puree in a heavy-bottomed medium saucepan. Thoroughly mix pectin and 1/4 cup sugar, whisk into fruit puree, and bring to a boil over medium-high heat. Add remaining 2 1/4 cups sugar and cook mixture until it reaches 225°, stirring constantly. Stir in lemon or lime juice; cook 30 seconds more.
Pour into a lightly oiled 9" x 13" baking pan, sprinkle sugar on top, and allow to set, about 2 hours. Cut into 1-inch squares, or use a lightly oiled cookie cutter to make other shapes. Dredge in sugar and dry on a cooling rack overnight. Scraps can be remelted and reset.
Store in a box or paper bag at room temperature for up to two weeks.
Total time: 30 minutes plus overnight
Puree fruit and 1/2 cup water in blender until smooth; strain out seeds.
Place 2 cups puree in a heavy-bottomed medium saucepan. Thoroughly mix pectin and 1/4 cup sugar, whisk into fruit puree, and bring to a boil over medium-high heat. Add remaining 2 1/4 cups sugar and cook mixture until it reaches 225°, stirring constantly. Stir in lemon or lime juice; cook 30 seconds more.
Pour into a lightly oiled 9" x 13" baking pan, sprinkle sugar on top, and allow to set, about 2 hours. Cut into 1-inch squares, or use a lightly oiled cookie cutter to make other shapes. Dredge in sugar and dry on a cooling rack overnight. Scraps can be remelted and reset.
Store in a box or paper bag at room temperature for up to two weeks.
From the October 2010 issue of O, The Oprah Magazine
