Citric acid and flavored oils and extracts are available at baking-supply stores.
Martha Stewart Living, December/January 1995/1996
- Apricot Jelly Flavoring (http://www.marthastewart.com/281426/apricot-jelly-flavoring)
- Cranberry Jelly Flavoring (http://www.marthastewart.com/261232/cranberry-jelly-flavoring)
- Fig Jelly Flavoring (http://www.marthastewart.com/262207/fig-jelly-flavoring)
- Grape Jelly Flavoring (http://www.marthastewart.com/262067/grape-jelly-flavoring)
- Pineapple Jelly Flavoring (http://www.marthastewart.com/283271/pineapple-jelly-flavoring)
- Rose Jelly Flavoring (http://www.marthastewart.com/263647/rose-jelly-flavoring)
- 2 ounces gelatin (plus 1 more ounce if making pineapple jellies)
- 2 cups water
- 4 1/3 cups granulated sugar
- 1 teaspoon citric acid
- 1 cup superfine or confectioners' sugar
- Vegetable-oil cooking spray
- Spray two 8-inch square pans with vegetable-oil spray. Prepare flavoring.
- In a 6-quart saucepan, sprinkle gelatin over 2 cups water; let gelatin soften for about 3 minutes. Add granulated sugar and citric acid. Heat slowly over low heat, stirring constantly with a wooden spoon, until sugar has dissolved, about 10 minutes. Wash down sides of pan with a wet pastry brush to remove any sugar crystals.
- Increase heat to high; bring gelatin to a boil. Reduce heat to medium low and boil gelatin, without stirring, 15 minutes. The syrup needs to be watched while it boils; if it starts to turn dark tan before the 15 minutes, it is ready. Remove from heat.
- Let stand for 5 minutes while bubbles dissipate; some white foam will remain. Whisk in flavoring. Without scraping pot, pour evenly into prepared pans. Let stand, uncovered, for 24 hours. Unmold, cut into 1-inch squares or other desired shapes; roll in superfine or confectioners' sugar, and serve.
Store jellies between pieces of parchment paper in an airtight container at room temperature for up to 1 week.
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