How to Make Double Fruit Jellies

Ratings (5)
  • Total: 2 hrs 30 mins
  • Prep: 2 hrs 10 mins
  • Cook: 20 mins
  • Yield: 36 candies (36 servings)
Nutritional Guidelines (per serving)
38 Calories
0g Fat
9g Carbs
1g Protein
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Nutrition Facts
Servings: 36 candies (36 servings)
Amount per serving
Calories 38
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 0%
Protein 1g
Calcium 3mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chewy, sweet and tart, these beautiful two-toned jellies feature two layers flavored with real fruit juice. These candies are an unusual treat and would make an appealing addition to a tray of holiday goodies, an appreciated contribution to an office party or a sweet gift for Valentine's Day, all wrapped up in paper and bows.

Ingredients

  • 8 tablespoons unflavored gelatin (separated)
  • 12 tablespoons sugar (separated)
  • 2/3 cup strawberry juice (see note)
  • 8 tablespoons corn syrup (separated)
  • Optional: food coloring
  • 2/3 cup pineapple juice
  • Optional: sugar for rolling

Steps to Make It

  1. Prepare a 6- by 6-inch pan by wetting it lightly with water.

  2. Place 4 tablespoons gelatin in 1/4 cup cold water to soften for about 5 minutes.

  3. Place 6 tablespoons sugar, the strawberry juice, and 4 tablespoons corn syrup in a medium saucepan over medium heat and stir until the sugar dissolves. 

  4. Stir in the gelatin and water mixture and continue stirring until the gelatin dissolves.

  5. Add food coloring if desired.

  6. Pour into the prepared pan and leave until completely set, 4 to 6 hours at room temperature or 1 hour in the refrigerator.

  7. Repeat this procedure with the pineapple juice: Place 4 tablespoons gelatin in 1/4 cup cold water to soften for about 5 minutes.

  8. Place 6 tablespoons sugar, the pineapple juice, and 4 tablespoons corn syrup in a medium saucepan over medium heat and stir until the sugar dissolves.

  9. Stir in the gelatin and continue stirring until the gelatin dissolves.

  10. Add food coloring if desired. Remove from the heat and allow to cool for 10 minutes in the pan.

  11. Pour the pineapple mixture over the strawberry layer and leave until completely set, 4 to 6 hours at room temperature or 1 hour in the refrigerator.

  12.  When the mixture is set, turn it out of pan and cut with a sharp knife or cookie cutter into desired shapes.

  13. Candies can be served plain or rolled in sugar to coat.

Note

Strawberry juice can be obtained from boiling fresh or frozen strawberries over medium heat. Place 1.5 cups of berries in a small saucepan and heat, stirring occasionally, until they are very liquidy. Pour through a strainer and reserve the juice; press the fruit against the strainer to squeeze out all the juice.