Ingredients:
- 2 cups apricot puree (about 4 cups fresh or frozen apricots, pureed and then strained to make 2 cups)
- 2 tsp non-buffered ascorbic acid, available at natural-food store
Directions:
- Heat the puree over medium-high heat in a saucepan fitted with a candy thermometer. Mix the pectin with half the sugar to dilute it. When the puree reaches 100 degrees F, add the pectin/sugar. Bring to a boil, stirring constantly. Add the remaining sugar and the corn syrup and cook until the mixture reaches 225 degrees F, stirring slowly and constantly with a rubber spatula, making sure to scrape the bottom and sides.
- Dissolve the ascorbic acid in 1 teaspoon of water. Remove the pan from the heat and stir in the ascorbic acid. Pour into a baking dish lined with a silpat or parchment paper, and let set for at least overnight, until gelled and firm. Cut neatly into rectangles 1-inch by 1 1/2 inches. Spread a few tablespoons of sugar in a dish and roll each square in sugar, to coat. Wrap individually in cellophane or store in an airtight container. At room temperature, they keep up to 4 weeks.
- Notes about the recipe: When golden-brown cookies and dark-brown chocolates threaten to overwhelm my petit-four trays, I can always depend on the bright garnet sparkle of these candies, lively in color and flavor. In France, where I learned to make them, gelees come in a tremendous range of colors and flavors, from grass-green kiwi to deep purple blackberry.
- And if you're a fan of Chuckles candies, these will blow your mind. Pectin is a natural fruit gelatin that you can buy in powder form, especially during canning season (June-October). Ascorbic acid, a natural antioxidant available at health-food stores, keeps the color bright.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 59.48 Kcal (249 kJ) | ||
| Calories from fat | 2.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.32g | 0% | |
|---|---|---|---|
| Sodium | 25.34mg | 1% | |
| Potassium | 11.46mg | 0% | |
| Total Carbs | 13.92g | 5% | |
| Sugars | 8.49g | 34% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 0.63g | 1% | |
| Iron | 0.3mg | 2% | |
| Calcium | 3.8mg | 0% | |
| Amount Per 100 g | |||
| Calories | 352.31 Kcal (1475 kJ) | ||
| Calories from fat | 16.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.87g | 0% | |
|---|---|---|---|
| Sodium | 150.09mg | 1% | |
| Potassium | 67.87mg | 0% | |
| Total Carbs | 82.46g | 5% | |
| Sugars | 50.29g | 34% | |
| Dietary Fiber | 0.97g | 1% | |
| Protein | 3.74g | 1% | |
| Iron | 1.9mg | 2% | |
| Calcium | 22.3mg | 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.
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