Fruity Pectin Jelly Candies
Active Time: 15 Minutes
Total Time: 2 Hours
Tasty the rainbow of flavors in this simple recipe for chewy candies with a soft, sweet pate de fruit texture. Easily adapt this recipe to any flavor using our super concentrated flavor drops.
Ingredients
- 27g (3 Tbsp) Rapid Set HM Pectin
- 100g (½ Cup) Sugar (first measurement)
- 237g (1 Cup) Water (first measurement)
- 400g (2 Cups) Sugar (second measurement)
- 112g (½ Cup + 2 tsp) Isomalt
- 1 Dram Flavor Drops (any flavor)
- 8.75g (2 tsp) Citric Acid
- 5g (1 tsp) Water (second measurement)
- 100g (1/2 Cup) Sugar (third measurement)
Equipment
- Large Heavy Bottom Pan
- Silicone Molds
- Candy Thermometer
Timing
Active Time: 15 Minutes
Total Time: 2 Hours
Yield
~125 Pieces
-
Heat Sugar & Pectin
In a large heavy bottom pan, combine the pectin and (first measurement) of sugar and whisk together.
Slowly pour in the (first measurement) of water, whisking constantly to avoid any lumps.
Add the (second measurement) of sugar and isomalt and whisk until combined.
Whisking constantly, cook until 240”F, on a medium high flame.
-
Add Flavor Drops & Acid
Once the temperature is reached, add the flavor drops and whisk until combined.
In a small bowl, combine the citric acid and (second measurement) of water and add to the pan, whisk together.
-
Set in Mold & Cool, Cut, Serve
Once combined, pour into a silicone mold lined with ½ of the (third measurement) of sugar.
Let cool at room temperature for 2 hours.
Once cooled, cut the gummies into desired shape and roll in the remaining sugar.
Summary
Recipe Name
Fruity Pectin Jelly Candies
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 4 Review(s)
Comments (7)
June 16, 2020 10:14 am
[…] Link: Fruity Pectin Jelly Candies Grateful for Grapefruit Marmalade Summer Strawberry Jam Toasty English […]
August 4, 2020 2:35 pm
Reviewing the Pectin Jelly Candies. Something is off with the stated temperature to boil (240). I think this is too high? The candy gets way too rubbery. Can’t put into molds. Even at 230 degrees it still came out too thick. My candy thermometer is fine. I’m using you’re HM rapid set Pectin. Please advise on the proper boiling point. Would 200 suffice?
August 4, 2020 3:26 pm
The temperature is correct – 240 is the temperature that the sugar should be cooked to, not the actual boiling point. With the issues that you’re having it sounds like you may be adding the citric acid too early.
August 18, 2020 6:41 pm
Can erythritol be used rather than standard sugar in this recipe?
August 25, 2020 4:27 pm
Not this recipe, if you’re going low/no sugar you will have to change the type of pectin.
September 3, 2020 12:05 pm
Do you drop the heat immediately when a temperature of 240 degrees is achieved? At what temperature is the citric acid solution being added? And, does the citric acid need to be completely dissolved before adding to the mixture. I’m using HM Pectin Slow Set.
September 14, 2020 11:11 am
Yes, remove the pectin gummies from the heat when they reach 240F. the citric acid solution should be fully dissolved and added immediately.