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Lemon Jellies

These grown-up versions of gumdrops are tart and chewy citrus cubes.

  • Yield: Makes about 3 dozen

Source: Martha Stewart Living, April 2003


  • 2 1/2 tablespoons unflavored gelatin
  • 2 cups sugar, plus more for rolling
  • 3/4 cup freshly squeezed lemon juice


  1. In a small bowl, combine gelatin and 1/4 cup cold water; let soften 5 minutes.

  2. In a medium saucepan over medium heat, stir sugar into 1/2 cup water until it dissolves. Without stirring, cook until mixture reaches 255 degrees on a candy thermometer; wash down sides of pan with a wet pastry brush to prevent crystals from forming. Remove from heat.

  3. Whisk gelatin mixture and lemon juice into syrup in saucepan. Pour the mixture into an 8-inch square baking pan. Cover with plastic wrap; let stand until firm, at least 4 hours or overnight.

  4. Invert pan onto a clean cutting board. Using a hot, wet knife, cut into squares. Dip gently in sugar, turning to coat.

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