Food & Cooking Recipes Dessert & Treats Recipes Fruit Jellies 3.8 (171) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Yield: 60 pieces These colorful fruit jellies are simple to make and fun to eat. Ingredients 1 ⅓ cups fruit juice (any flavor) or water 4 packets powdered gelatin (1 ounce total) 2 ½ cups sugar 2 cups fruit preserves or jam Directions Place 2/3 cup juice in a small bowl or measuring cup and sprinkle with gelatin. Let sit 5 minutes. Meanwhile, in a medium saucepan, combine remaining 2/3 cup juice and 1 1/2 cups of the sugar. Bring to a boil over medium-high and cook, stirring, until sugar dissolves, 5 minutes. Add preserves and whisk to combine. Return to a boil and cook until thick and syrupy, 2 minutes. Add gelatin mixture and whisk until gelatin dissolves. Pour through a fine-mesh sieve into an 8-inch square baking dish. Refrigerate until set, 3 hours (or up to 2 weeks). Place remaining 1 cup sugar in a pie plate or shallow bowl. Cut fruit jelly into 1-inch squares. Toss in sugar to coat just before serving. Cook's Notes Keep uncoated jellies, tightly covered with plastic wrap, in the refrigerator. Variations Try one of these flavor combinations: apple juice and apricot preserves; grape juice and jam; pomegranate juice and raspberry preserves; and strawberry-apple juice and strawberry jam. Rate it Print