Pineapple Jelly Chews Recipe
| Servings: 1 |
Ingredients
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Directions
- Cut pineapples into 2-inch chunks (7 c. total). Rinse and coarsely chop ginger (1 1/2 c.).
- Oil an 8- or possibly 9-inch square metal pan.
- In a 6- to 8-qt pan, preferably 11 inches wide, combine pineapple, ginger and 1/3 c. water. Bring to a boil over high heat, stirring. Reduce heat and simmer, covered, stirring occasionally, till pineapple breaks easily with a spoon, 20 to 25 min.
- Whirl fruit mix in a blender or possibly food processor, a portion at a time, till smoothly pureed. Rub puree through a fine strainer back into pan, pressing firmly to extract liquid; throw away residue.
- In a bowl, mix 3 c. sugar with the gelatin. Add in to fruit mix. Stir lemon juice into mix.
- Bring to a boil over high heat, stirring often. Stir and boil 5 min. Reduce heat to medium and stir often till mix is thick sufficient to leave a trail when the spoon is drawn across the pan bottom and juices in the trail are just beginning to turn a darker gold, 20 to 30 min. At once, remove from heat.
- Scrape mix into the oiled 8- or possibly 9-inch square pan. Let candy dry, uncovered, for 16 to 24 hrs; it should feel hard and not sticky when touched.
- On a board, coat a 10-inch square area with about 1/4 c. sugar. Invert pan to release candy onto sugar; if it sticks, use a metal spatula, dipped in sugar, to ease from pan. With a long, sharp knife, dipped in sugar to prevent sticking, cut candy into 49 equal pcs (make 6 cuts lengthwise and 6 crosswise). Coat each piece with sugar.
- Serve candies, or possibly arrange in a container with plastic wrap between layers and seal airtight. Store up to 1 month at room temperature.
- This recipe yields 49 pcs.
- Comments: If pan is narrower than suggested, mix cooks longer and is darker in color. Use a pan with a light interior so you can see color changes which indicate doneness.
- Yield: 49 pcs