Pineapple Fruit Jellies
- Makes approx. 25-35 jellies (dependant on mould size)
- 10.2g (0.36oz) Leaf Gelatine
- 90g (3.17oz) Cold Water
- 0.5g (0.017oz) Citric Acid
- 80.5g (2.84oz) Corn Syrup
- 35.5g (1.25oz) Caster Sugar
- 30g (1.05oz) Chaucer Pineapple Powder
Other ingredients suggestions
Why not try replacing Pineapple for Blueberry Powder for a fruity berry twist.
Clean moulds with hot soapy water and a soft sponge & dry thoroughly (preferably leave for 5-10 hours prior to use in a dry environment, to ensure moulds are completely dry).
Using a small brush or light mist spray, oil the candy moulds.
In a small bowl add leaf gelatine & half the cold water, leave for 5-10 minutes to allow the gelatine to soften and absorb the water.
In a small pan add the corn syrup, caster sugar and remaining water, bring to the boil and simmer until all sugar is fully dissolved.
Remove pan from heat and mix in the freeze-dried fruit powder until fully dispersed, add the gelatine water and citric acid return to a gentle heat, lightly stirring with only a spoon to avoid generating bubbles until gelatine has fully dissolved.
Allow to cool for 5 minutes and stirring smoothly as not to create bubbles but frequently to prevent a skin forming.
Heat for approx. 1 minute on a medium heat stirring after the first 30 seconds then every 15 seconds approx.
Remove pan from heat and allow to cool, stirring lightly but frequently taking care to not generate any additional bubbles within the mix.
Using a pipette or small jug fill pre oiled moulds to ¾ full, let candy sit for 30 minutes then transfer to a refrigerator for a further 30 minutes.
Remove candies from moulds and allow to stand for 48 hours then turn over and allow to stand for another 24-48 hours (until texture is to required chewiness) then transfer to an air tight container.