24 small jellies
What you need:
- 1/2 cup (162 mL) applesauce
- 1 cup (250 mL) mango purée
- 1 package (57 g) pectin
- 1 1/2 cup (300 g) Redpath Granulated Sugar + 2 tbsp (24 g) for coating jellies
- 1 tsp (15 mL) lemon juice
How to Prepare:
1. Prepare jelly moulds - lightly grease silicone moulds.Place the applesauce in a medium sized pot and put onto medium heat. Reduce applesauce by half.
2. Add the mango fruit purée to the reduced applesauce.
3. In a small bowl combine 3 tbsp. of sugar with the package of pectin. Add to the purée and applesauce. Bring mixture to a boil, being sure to stir consistently.
4. While stirring, add half of the sugar to the mixture and return to a boil.
5. Continue stirring, and add the rest of the sugar, and returning it to a boil.
6. Remove from heat, and add lemon juice.
7. Pour into prepared silicone trays, and allow to set overnight unrefrigerated.
8. Remove from trays and dust in sugar.
- Make sure to not purchase the light pectin crystals, it might not set properly.
- If you don't have a silicone mould, create your own by filling a baking sheet with corn starch and using your finger to create a mould for the jelly. Another suggestion is to use an 8x8" baking pan and once jellies are set cut into squares.
- These jellies are not as chewy as gummies made with gelatin, but we love the flavour from the fruit purée.
- Feel free to use any fruit purée of your choice.