Photo: Acid Jellies Recipe
Ingredients
- 1 1/4 cups water
- 8 envelopes gelatin
- 1/4 cup freshly squeezed lime juice
- 1/2 cup freshly squeezed lemon juice
- 1 1/4 cups sugar
- 2 tablespoons grated lime zest
- 2 tablespoons grated lemon zest
- Non-stick spray, for greasing pan
Directions
In small saucepan, combine 1/2 cup of water, gelatin, lime juice, and lemon juice. Set aside.
In heavy small saucepan, place over medium heat, combine remaining 3/4 cup of water and 1 cup sugar and stir until sugar dissolves. Bring to a boil, cover and cook for 3 minutes. Remove lid and place candy thermometer on side of pan and cook until it reaches 300 degrees F. Remove from heat, add to gelatin mixture, return pan to low heat and stir constantly in order to dissolve gelatin completely. Add lemon and lime zest and stir to combine. Pour mixture into greased 8-inch by 8-inch pan and cool to room temperature. Do not refrigerate.
Once cooled, cut into cubes and toss to coat in the remaining sugar. Store in airtight container for up to 4 days.
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By pandantics
on October 28, 2011
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The first time they were okay then I made a few changes to the recipe and they became great! Hope some of these tips can help you perfect these little guys:
1 I also had trouble with the sugar melting and making the jellies "sweat." The second time 'round I cut the jellies into cubes and then let them air dry on a cooling rack for several hours BEFORE tossing them in sugar. Because they were a little less sticky I let them sit in the sugar for a minute or two so the sugar could grab and then put them back on the rack. This time no melting!
2 I found that the gelatine mixture wasn't tart enough to get a true sweet and sour effect out of the final product. To fix this I got rid of the water all together and just added an extra 1/2 cup of lemon and lime juice.
3 I found that they came out a kind of unappetizing colour so I added a little bit of yellow food colouring to the gelatine mixture. Now they look as lemony as they taste!
By xMICHAELx
Tehachapi, CA
on November 08, 2010
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Made this with the "help" of my grandson. The taste is great, but I also had trouble with the moisture being drawn out. I used super fine sugar to coat. I am going to try this with other acidic fruits and see what happens!
By tsillygrl_5833278
new providence, NJ
on December 06, 2009
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at first I did have trouble with the sugar crystalizing,but once I got it under control it was very easy. I did not have any trouble with them in the end like others with the coating sugar and I'm wondering if it has to do with the type of sugar. I coat them with 'super fine' sugar and they have never gotten 'wet'. ( I've made these now for a couple of years as part of my christmas gifts, always a big hit
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