1 pound Granny Smith apples (2), quartered and cored
1 pound pears (2), quartered and cored
½ cup granulated sugar
1 teaspoon powdered pectin
2/3 cup white wine, such as chardonnay
1 cup sanding sugar, substitute granulated sugar
1½ cups granulated sugar
½ cup fresh lemon juice
1 teaspoon cinnamon
¼ teaspoon ground clove
¼ teaspoon nutmeg
1 cup granulated sugar
¾ cup seedless raspberry jam
¼ cup lemon juice
2 tablespoons fresh ginger, chopped
1½ cup granulated sugar
1½ cups lemon juice
1 (lemon peel) peel and flesh with pith removed
Prepare the Fruit: Line the bottom of a square 9-inch pan with parchment paper. Lightly oil the parchment paper and set aside. Place the apples, pears, and wine in a medium-sized saucepan and bring to a boil over medium-high heat.
For Lemon Jellies: Add the peel and flesh from 1 lemon and ginger to the saucepan.
Reduce heat to low, cover, and simmer, stirring occasionally, until softened -- 15 to 20 minutes. Run the fruit through a food mill, discard the solids, and transfer the mixture to a clean saucepan.
Make the Candy: Combine ½ cup granulated sugar and the pectin in a small bowl and set aside. Add the remaining ingredients, depending upon the flavor you are making, to the puréed fruit.
For Raspberry Jellies: Add the granulated sugar, raspberry jam and lemon juice.
For Spiced Jellies: Add the sugar, lemon juice, cinnamon, clove and nutmeg.
Simmer over medium heat until slightly thickened -- about 15 minutes. Remove the pan from heat and whisk in the sugar-pectin mixture.
Increase heat to medium high and continue to whisk until all of the sugar is dissolved -- about 2 minutes. Bring the mixture to a boil and pour into the prepared pan. Place the pan on a cooling rack and let sit uncovered for 24 hours or until set.
Unmold the Jellies: Lightly dust a 12-inch piece of parchment paper with granulated sugar and set aside.
Loosen the edges of the set jelly with a knife, invert onto the parchment, and let set for another 24 hours. At this point jellies can be wrapped in parchment paper and plastic wrap and stored in the refrigerator for up to 3 weeks or until ready to serve.
Cut out the candies: Use a knife to cut 1-inch by 1-inch squares or use a small cookie cutter to cut out shapes from the jelly.
Dredge each piece in sanding sugar and transfer to a wire rack to dry -- about 24 hours. Store jellies covered with plastic wrap for up to 1 week.