Fruit Jellies

*Fun Foods Collection-ABOUT 64 candies, 30 minutes, plus 1-1/2 hours to cool.

Cooking-oil spray
1-1/2 cups citrus juice (pasteurized orange or pink grapefruit; or fresh blood orange, lime or lemon), strained
3 cups granulated sugar
6 oz. liquid pectin, (you'll need 3-oz packs)
2 TB fresh lemon juice
+Coarse sugar, or use granulated

1. Line an 8-inch square baking pan with microwave-safe plastic wrap, pressing it up the sides and leaving a 1-inch overhang. Spray plastic wrap with cooking spray.

2. Pour citrus juice and granulated sugar into a 6-qt pot and stir to combine. Clip a candy thermometer to inside of pan.

3. Cook over medium-high heat, stirring constantly and slowly, until mixture registers 238 degrees (just before the soft-ball stage, when it will harden), about 20 minutes. Add pectin and cook 1 minute more, stirring constantly.

4. Remove from heat, stir in lemon juice, and immediately pour into prepared pan. Let set until cool and firm, about 1-1/2 hours.

5. Lift from pan using plastic wrap and cut into 1-inch squares, circles, 3/4 by 1-1/4-inch rectangles, or 3/4-by 2-inch half moons. Dip in coarse sugar. Store in an airtight container up to 1 week, dipping again right before wrapping if necessary ( particularly with the more acidic flavors like lime, lemon, and grapefruit, which tend to get a little weepy). Package in clear boxes, if desired.

NOTE:  To ensure that the colors are bright, we've used store-bought, pasteurized juice instead of fresh-squeezed in some cases. Note that the lime jellies turn pale orange as they cook.

(Source: Sunset magazine & photo also)