Fruit Jellies

These colourful fruit jellies are simple to make and fun to eat.

1 ⅓ cups fruit juice (any flavour) or water
4 pkg powdered gelatin (1 oz total)
2½ cups sugar
2 cups fruit preserves or jam

Place ⅔ cup juice in a small bowl or measuring cup and sprinkle with gelatin. Let sit 5 minutes. Meanwhile, in a medium saucepan, combine remaining ⅔ cup juice and 1½ cups of the sugar. Bring to a boil over medium-high and cook, stirring, until sugar dissolves, 5 minutes. Add preserves and whisk to combine.

Return to a boil and cook until thick and syrupy, 2 minutes. Add gelatin mixture and whisk until gelatin dissolves. Pour through a fine-mesh sieve into an 8" square baking dish.

Refrigerate until set, 3 hours or up to 2 weeks.

Place remaining 1 cup sugar in a pie plate or shallow bowl. Cut fruit jelly into 1" squares. Toss in sugar to coat just before serving.

Makes about 60 pieces.

Variations:
Try one of these flavour combinations: apple juice and apricot preserves; grape juice and jam; pomegranate juice and raspberry preserves; and strawberry-apple juice and strawberry jam.