Acid Jellies (Alton Brown) Recipe

Posted by
Rate It!
Acid Jellies (Alton Brown)
Add your photo!
Count
Calories
Minutes

Ingredients:

Directions:

  1. In small saucepan, combine 1/2 cup of water, gelatin, lime juice, and lemon juice. Set aside.
  2. In heavy small saucepan, place over medium heat, combine remaining 3/4 cup of water and 1 cup sugar and stir until sugar dissolves. Bring to a boil, cover and cook for 3 minutes. Remove lid and place candy thermometer on side of pan and cook until it reaches 300 degrees F. Remove from heat, add to gelatin mixture, return pan to low heat and stir constantly in order to dissolve gelatin completely. Add lemon and lime zest and stir to combine. Pour mixture into greased 8-inch by 8-inch pan and cool to room temperature. Do not refrigerate.
  3. Once cooled, cut into cubes and toss to coat in the remaining sugar. Store in airtight container for up to 4 days.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 13.5 Kcal (57 kJ)
Calories from fat 0.3 Kcal
% Daily Value*
Total Fat 0.03g 0%
Cholesterol 0.16mg 0%
Sodium 3.05mg 0%
Potassium 3.26mg 0%
Total Carbs 2.6g 1%
Sugars 2.38g 10%
Protein 0.83g 2%
Vitamin C 1mg 2%
Calcium 1.2mg 0%
Amount Per 100 g
Calories 116.12 Kcal (486 kJ)
Calories from fat 2.62 Kcal
% Daily Value*
Total Fat 0.29g 0%
Cholesterol 1.33mg 0%
Sodium 26.23mg 0%
Potassium 28.01mg 0%
Total Carbs 22.35g 1%
Sugars 20.46g 10%
Protein 7.1g 2%
Vitamin C 8.8mg 2%
Iron 0.1mg 0%
Calcium 10.4mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 0.3
    Points
  • 0
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top