Raspberry Walnut Jellies

Course : Candy
Serves: 1
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10 ounces frozen raspberries
1 package powdered pectin
1 1/2 teaspoons baking soda
1 cup sugar
1 cup light corn syrup
1 teaspoon fresh lemon juice
1 cup California walnuts -- chopped
1 Cup granulated sugar -- for rolling candies

Preparation / Directions:

Makes 1 3/4 lb. candy or 36 pieces 1. Turn raspberries into a saucepan; heat to simmering, cooking to soften raspberries. 2. Force raspberries through fine strainer to remove seeds; measure strained berries (should be 3/4 cup). 3. Combine berries with pectin and baking soda in 2-quart saucepan. (Mixture will foam.) Cook 5 minutes over moderate heat, stirring constantly, until foam begins to disappear. 4. Meanwhile, combine sugar and corn syrup in second saucepan; heat to boiling, stirring occasionally, until sugar dissolves. 5. Combine syrup with cooked raspberry mixture; simmer 1 minute longer. 6. Remove from heat; stir in lemon juice and walnuts. 7. Turn into greased 9 x 5 x 2 3/4-inch pan; let set. 8. Turn out on platter or board, cut into squares, and roll in granulated sugar. 9. Let stand 1 hour longer, then roll in sugar again.

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