These were definitely RICH in flavour. They were insanely sweet. Good mind you, but incredibly sweet. If I made these again, I would definitely reduce the amount of sugar required for it. If I was making it with a more bitter fruit jam, such as blackberry I would certainly use this amount of sugar, but for an already sweet tasting fruit I don't think as much is required.
- 2 envelopes unflavored gelatin
- 2/3 cup water
- 3/4 cup granulated sugar
- 1 cup, seedless raspberry jam (or a cup of your favorite jam)
- Vegetable oil for coating the pan
- Additional granulated or superfine sugar for sugar coating
Oil an 8-inch square pan. Set it aside. In a small bowl, sprinkle the gelatin over 1/3 cup water. Let the gelatin soften at room temperature until needed. Combine the remaining 1/3 cup water and the granulated sugar in a heavy medium saucepan. Place the pan over medium heat. Stir until the sugar dissolves and the mixture comes to a boil. Add the jam and stir until it melts into the syrup completely. Add the softened gelatin and stir until the gelatin dissolves completely.
Return the mixture to a boil and cook for 2 minutes. Remove the pot from the heat and pour the syrup into the prepared 8-inch pan. Place the pan in the refrigerator until the candy is set, at least 4 hours.Use a wet knife to cut the candy into small squares. Using a narrow spatula dipped in water, carefully remove one square at a time and coat each one completely with sugar. Store the candies in layers, separated by wax paper, in an airtight container at room temperature for up to 3 weeks.