CHRISTMAS JELLY CANDY
Steps:
- In 1 1/2-quart saucepan combine gelatin and sugar. Add fruit juice; wait 5 minutes.
- Bring to boiling; reduce heat. Cook and stir till gelatin dissolves. Add lemon juice.
- Pour into shallow pans or paper bake cups. Cool; chill till firm. (If desired, loosen sides. Carefully turn out of pans using a wide spatula. Cut with cookie cutters. Place on wire rack to dry.)
- Cover pans or store cutouts in single layers, between waxed paper, in airtight containers up to 5 days.
- Cocktain Jelly Candy: Prepare as above except substitute bottled pina colada cocktail mix, daiquiri mix, or mai tai mix for the fruit juice.
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