General Discussion

Fruit Jellies... for Wendy Lai

Share:

General Discussion

Fruit Jellies... for Wendy Lai

Colleen Wendeborn | Nov 1, 2003 04:44 PM

Wendy:

I had vague memories of making these a few times, and they came out well. I checked the recipe, and they don't use pectin, though, they use gelatin. I thought I'd post this if you were interested. The recipe came out of the "Canadian Homestead Cookbook" by Jeanne Scargall (1980), which was a collection of 19th and early-20th century family recipes. Called "Turkish Delight" they make a pleasantly orange-flavoured fruit jelly. Let me know if you try them.

Turkish Delight

2 tbsp. powdered gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup boiling water
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
1 orange rind, cut in thin strips (I just use the zest--I don't like the bitterness of using the entire rind)

Soak the gelatin in the cold water. Combine the sugar and boiling water and heat until the sugar dissolves. Add gelatin, bring to a boil, and simmer 30 minutes. Remove from heat and add the fruit juices and peel. Add colouring, if desired. Pour mixture to a depth of one inch into a pan that has been rinsed with cold water (you can go shallower, but not deeper). When firmly set, cut into squares and roll in icing sugar (confectioner's sugar).

Want to stay up to date with this post?

Recommended From Chowhound