Best Healthy Fruit Jelly Lollies Recipes

TROPICAL FRUIT JELLIES

Steps:

• Line an 8x8 inch pan with foil. Spray the foil with non-stick spray.
• In a 2-qt. saucepan, mix pectin, juice, and baking soda (mixture will be foamy). In a 3 quart saucepan, mix corn syrup and 1 cup of sugar. Place both saucepans over high heat at the same time, stirring both mixtures frequently. Cook about 4 minutes or until foam thins from pectin mixture and sugar mixture comes to a full rolling boil (a boil that does not stop bubbling when stirred).
• Gradually add pectin mixture to boiling sugar mixture, stirring constantly. Boil 1 minuted, stirring. Remove saucepan from heat; stir in food coloring, if using. Immediately pour into prepared pan. Let stand at room temperature for 4 hours or overnight until firm.
• Sprinkle waxed paper with 2 tablespoons sugar. Invert candy onto waxed paper and discard foil. Sprinkle top of candy with 2 more tablespoons sugar. Cut into 6 strips, then into 6 squares. Add 2 more tablespoons sugar and toss candy to coat all sides. Place candies on a wire rack. Let stand at room temperature overnight. Store tightly covered with waxed paper between layers of candy.

FRESH FRUIT ICE POPS (ICE LOLLIES)

Steps:

• Peel Mangos, remove stone and dice. For pineapple remove skin, chop into chunks, for strawberries hull and quarter.
• In a food processor puree the chosen fruit, adding icing sugar and cranberry juice.
• Pulse for 30 seconds.
• Pass mixture through a sieve until pulp is left. Discard pulp.
• Pour mixture equally into ice lolly moulds and freeze (about 24 hours).
• Then enjoy.

FRUIT JELLO CUPS

Steps:

• If using fresh fruit, clean and peel hard skinned fruits (apples, bananas, pears, oranges, etc, melons, etc) and cut into small chunks. Use your choice of anti-browning agent and sprinkle, then toss to coat well the cut fruit. Set aside.
• Boil fruit juice and sugar in a microwave safe container in the microwave until boiling. don't allow to much liquid to be lost to steam. Cover in microwave if you can. Stir well, making sure all sugar has dissolved. If using Splenda, do not add at this point.
• Meanwhile, open can of fruit and drain juices into a separate medium sized non metal bowl.
• Pour drained juices into a measuring cup, add Splenda and fill to 1 cup mark with fruit juice of your choice (remember, no real pineapple or kiwi juice.artificial flavoring is ok).
• In the non metal bowl you already used, pour boiling fruit juice mixture and sprinkle gelatin in slowly while stirring until gelatin is dissolved.
• Line up your cups and pour mixture to about half (using the cups I mentioned above). When all mixture is poured in, add 1 tiny drop to each container you want to color and mix with a spoon. The extreme colors are very bright/dark and I think the pink and green/yellow turn out the prettiest with the fruit. Don't use big drops or you wont be able to see the fruit as well. Sometimes I split one drop between two by putting one drop in one container and then pouring the mixture back and forth in the separate containers till desired color is achieved. The regular food coloring has nice Christmas colors. The kids love this part!
• After you are happy with your colors, add about 2 TB of the chunked fruit to your cups. It will sink to the bottom and raise the level of the gelatin to within 1/4" of the top.
• Cover and chill about 1 hour.
• Feel free to use different kinds of juice and fruit. Each container has about 2 servings of fruit. This makes a firm set.if you prefer a softer set, add 1/8 cup more cold fruit juice.