Ingredients (for about 30 candies)
200 ml of fruit juice (various flavors)
½ organic lemon
10 g butter
150-200 grams of sugar
Pectin for jams (about half a sachet)
Isinglass (12 g)
Fruit jelly recipe:
Allow the gelatin sheets to soften in cold water. Meanwhile, heat the fruit juice together with the squeezed lemon, its grated zest and the sugar, until the latter dissolves. Add the pectin, butter and mix. Repeat for each flavor of juice you choose, in order to obtain candies of different colors.
Squeeze the isinglass well, add it to the juice and leave on the stove, stirring, for 5 minutes. When the syrup starts to solidify, remove it from the stove and pour it into a baking sheet lined with parchment paper, forming a layer at least 1,5 cm high. Leave to cool and refrigerate for at least 5 hours. Cut the jelly with cookie cutters, or into strips and then into cubes, with a knife.
Alternatively, you can use the molds for chocolates or the silicone ones for ice, buttering the surface; as long as the shape is not too complicated or too small. You can make lollipops out of toothpicks. If you want, cover the jellies with sugar, but only when ready to serve.
Note for parents: You can also use fruit juices, smoothies or mousse, filtered and diluted with water.
Recipe from Focus Pico, my first Focus. Subscribe to Focus Pico!
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