Fruit jellies are something I have toyed with making for many years, ever since I received the Candy addition of The Good Cook/Techniques and Recipes by Time Life Books, published in 1981. This recipe is one of the reasons I substituted apple juice for black currant juice in this previous post for black currant jelly. As usual I was unable to stick to the original recipe below but wanted to share the starting point before going off the rails.
6 Tbsp. sugar
2/3 cup fruit juice
3 – 6 Tbsp. light corn syrup or liquid glucose
4 Tbsp. gelatin, softened in 1/4 cup water
confectioner’s sugar
The suggestion was for fresh lemon, orange, or raspberry juice but I had put aside enough cooked black currant juice to make the recipe two ways. The suggestion for light corn syrup is a good one for light coloured juices. As I was working with black currants, I used what I had on hand which was golden and did my adjustment calculations based on 4 tablespoons. For extra flavour, I softened the gelatin in apple juice instead of water for the first half batch and gin for the second half batch.
I will go through the process for the black currant and gin jellies below and if you would prefer to make these without the gin, simply substitute apple juice when gin is mentioned.
A half batch is good for a 5.5 by 5.5 pan (30.25 sq inches), an unusual size in most kitchens and you will see my improvising below. The full original volume is for an 8 x 8 (64 sq. inches) pan.
You will need:
1/3 cup black current juice
2 Tbsp. + 2 tsp. gin
3 Tbsp. sugar
3 Tbsp. corn syrup
3 Tbsp. gelatin
2 Tbsp. + 2 tsp. gin (second time)
I had such joy and excitement to give these a try, it took extra awareness to stop and be in the present moment, to slow down and be grateful for all the blessings that were allowing me to play with something I have long wanted to try. I calmed all the ideas popping around my mind of all the other things I might do if the jellies were a little or a lot less firm; chocolates, glazes, cakes. I stopped, took several long, deep breathes, washed my hands and began.
Place the black currant juice, first amount of gin, sugar and corn syrup into a small pot and gently heat to dissolve the sugar. No simmering, just enough heat to help the sugar dissolve. Stir with a spoon that will let you see the undissolved granules of sugar so you know when it is done.
Combine the gelatin and second round of gin. Stir to combine and begin softening the gelatin. I purchased the gelatin from a bulk store which was easier and more cost effective than many little Knox packets.
Once the sugar is dissolved, add the gelatin and continue heating until it is also dissolved.
There may be bubbles to skim off the top. Rinse out your container(s), leaving them wet and transfer the liquid. Allow the jellies to set up for six hours.
The jellies are going to stick to the bottom of the pan, so the best way to release them for cutting is with a thin metal egg flipper. Make overlapping inserts so that all the jelly comes away from the underside of the pan, release the edges and take the jellies out section by section before cutting into bite size pieces.
Sugar just before serving and only what you think will be eaten. I tried icing sugar and granular white sugar and found that they did not dry out nicely like store bought jellies. The jellies dissolve the sugar even when dry. To be honest, I was perfectly happy to serve them unsugared, less sweetness, more flavour.
Whether you make the original version or the two included here, jellies can be quick kitchen fun for all ages.
The black currant and apple juice jellies were sweeter and the ground notes of black currant definitely still there, do not come through as much. The black currant and gin has a stronger, clearer currant flavour and were my favourite. Definitely worth making again.
Black Currant & Gin Jellies from My Kitchen Wand
