FRUIT GELEES
This recipe is by Deb Wise and was published in the December 2012 issue of Cooking Light magazine. She suggests that you use fruit concentrate or a fruit purée. From perfect purée .com. I plan to experiment with different flavors. ( Note: make sure you use a liquid fruit pectin like Certo).
Provided by Miss Fannie
Categories Dessert
Time 10h23m
Yield 32 serving(s)
Number Of Ingredients 7
Steps:
- Line a 9x 5 loaf pan with plastic wrap and coat with cooking spray.
- Bring 1 1/4 cups sugar, concentrate/purée, applesauce, and corn syrup to a boil in a sauce pan. Cook until thermometer says 224 degrees. (About 10 minutes) Add pectin and bring to a boil for one minute. Remove from heat and stir in lemon. cover and let stand at room temperature overnight.
- Sprinkle top evenly with one tablespoon sugar. Invert gelee onto cutting board. Remove plastic. Cut into 32 pieces. Roll gelees in remaining sugar.
Nutrition Facts : Calories 52.6, Sodium 5.5, Carbohydrate 13.9, Fiber 0.2, Sugar 10.2
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