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Fresh Fruit Jellies

ingredients

makes 36
2/3 cup (150 ml) 1/4 pint fruit juice
1/3 cup (65 g) granulated sugar
6 tbsp powdered glucose
1 oz (25 g) gelatine
caster sugar (superfine granulated)

method

1. Heat the fruit juice and sugar gently in a small saucepan over low heat until the sugar has dissolved.

2. Stir in the glucose and gelatine until the gelatine has dissolved.

3. Dampen a 6 inch (15 cm) square tin, pour in the mixture and leave to set.

4. Dip the tin in hot water for a few seconds, then turn out the jelly onto a flat surface.

5. Cut into small squares and roll in caster sugar.

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