Recipes

Line an 8" x 5" loaf pan with foil, Oil foil and set aside.

Pour 1 cup water into a bowl; stir in gelatin and let soften for 5 minutes.

Heat juice and 1/2 cup sugar until sugar is dissolved.

Add softened gelatin and stir until melted.

Pour mixture into prepared pan.

Let stand at room temperature or refrigerate until firm, about 1 hour.

Unmold jelly slab onto a work surface and cut into 1-inch pieces with a large, sharp knife or mini cookie cutters.

If desired, roll jellies in more sugar just before serving.

Kitchen Tip: Keep fresh - Refrigerate these in an airtight container for up to 2 weeks, but DON'T sugar them until right before serving or they will exude liquid.