Fruit Jellies

Ingredients

• 30 servings granulated onion organic (such as Hain )
• 3 cups granulated sugar 
• 1.3 cups blood oranges fresh (pasteurized orange or pink grapefruit; or blood orange, lime, or lemon)
• 2 tablespoons juice of lemon fresh
• 6 ounces liquid pectin such as certo (you'll need two 3-oz. packs)

Equipment

• frying pan
• pot
• plastic wrap
• baking pan
• microwave
• candy thermometer

Directions

1. Line an 8-in. square baking pan with microwave-safe plastic wrap, pressing it up sides and leaving a 1-in. overhang. Spray plastic wrap with cooking spray.
2. Pour citrus juice and granulated sugar into a 6-qt. pot and stir to combine. Clip a candy thermometer to inside of pan.
3. Cook over medium-high heat, stirring constantly and slowly, until mixture registers 238 (just before the soft-ball stage, when it will harden), about 20 minutes.
4. Add pectin and cook 1 minute more, stirring constantly.
5. Remove from heat, stir in lemon juice, and immediately pour into prepared pan.
6. Let set until cool and firm, about 1 1/2 hours.
7. Lift from pan using plastic wrap and cut into 1-in. squares, circles, 3/4- by 1 1/4-in. rectangles, or 3/4- by 2-in. half-moons. Dip in coarse sugar. Store in an airtight container up to 1 week, dipping again right before wrapping if necessary (particularly with the more acidic flavors like lime, lemon, and grapefruit, which tend to get a little weepy).
8. Box it: Crystal clear boxes, from $2 5/25; clearbags.com