Fruit Jellies

These are so pretty!  And of course they taste great too.  But I will warn you... keep them cold or they will melt.  Just speaking from experience.  :D


1 1/3 cups fruit juice (any flavor)
4 packets powdered gelatin (1 ounce total)
2 1/2 cups sugar
2 cups fruit preserves or jam


Place 2/3 cup juice in a small bowl or measuring cup and sprinkle with gelatin.   Let sit 5 minutes.  Meanwhile, in a medium saucepan, combine remaining 2/3 cup juice and 1 1/2 cups sugar, bring to a boil over medium high and cook, stirring, until sugar dissolves, 5 minutes.  Add preserves and whisk to combine.   Return to a boil and cook until thick and syrupy, 2 minutes.  Add gelatin mixture and whisk until gelatin dissolves.  Pour through a fine-mesh sieve into an 8 inch square baking dish.  Refrigerate until set, 3 hours (or up to 2 weeks).


Place 1 cup sugar in a pie plate or shallow bowl.  Cut fruit jelly into 1 inch squares.  Toss in sugar to coat just before serving.


If you want to make them ahead, keep them uncoated, tightly covered in plastic wrap in the fridge.


I used Pomegranate-cherry juice with raspberry jam for one batch, and a Berry Blend juice with strawberry jam for the other batch.  Some other combination suggestions are:

• apple juice and apricot preserves
• grape juice and jam
• strawberry apple juice and strawberry jam