Just found this intriquing recipe here (one degree of separation - Jackie French and I were both shortlisted for an Aurealis Award a few years ago, neither of us won it). Anyway, I thought I must bookmark that but fearing it would get lost in my ever expanding but extremely disorganised boomark folder, I thought, well, I may as well put it here. I haven't tried it out yet but it's on my list of things to do (along with horseriding and laser eye surgery). Looks like something you need to gobble pretty fast - love the storage directions...it doesn't say what to do if they start out looking odd, which pretty much describes all my forays into the mysterious world of homemade confectionary - sugar mice, toffee, coconut ice, caramel...
By the wya pic is of some kind of Lush bath product but it was the closest I could get.
Blueberry and Lime Fruit Jellies
You need:
1 cup apple juice
1 packet frozen blueberries
half a cup of lime juice
1 cup of sugar (or less – your choice)
2 tsp tartaric acid
half a cup gelatine, pectin or seaweed-based setting agent – gelatine is cheaper but the others taste better
Simmer everything except the gelatine, pectin or seaweed-based setting agent for half an hour.
Strain.
Now add a little of the juice to the gelatine or other setting mix and then mix it into the rest of the juice. Pour it onto a tray covered in baking paper and wait for it to set.
Now cut into little squares, or diamonds, or long jelly snakes – you can give them a pair of eyes with a bit of peanut if you like and use a knife to cut a pattern into the 'snakeskin'. Store between baking paper in a cool dry place for a day or two, but not too long – remember they don't have any preservatives in them. Throw them out if they start growing mould or look odd.
Otherwise, give them to your kids for a treat or, better still, get them into the kitchen making their own, because once they get used to a genuine fruit flavour in their lollies, they won't want to go back to artificial flavours.
hey Penni, I *love* that your pic is a Lush bath product. Made me laugh. Your post also made me go off on a foray to Jackie French's blog. I love "The Chook Book" - one of my all time faves.
ReplyDeletepeace and love to you, kath x
Kylie, whose childhood were you in?
ReplyDeleteI do remember Dad making the ebst treacle toffee though.
Penni, I'm with Kylie on this one. Lolly making occurred if I had time and patience and you both helped. The heat generated by boiling sugar meant I wasn't happy for you to make lollies unsupervised. There were several others we made - bakers toast (honeycomb) that erupted when you added the bi-carb soda, turkish delight (rarely really successful), coconut ice, coconut ruffs (safe to make) and chocolate coated brandied cherries plus some weird carob stuff. We used to get thick skewers for the toffee apples from the King Street butcher. If we couldn't get any we used paddle pop sticks but they weren't as stable. We would use small apples - croftons or ladies in the snow. Zoe gave you a lolly recipe book one birthday the one containing the infamous sugar mice. I was not at home the day you and Kylie, Dad and possibly some other kids created these epicurean delights . I seem to remember a very crunchy floor and stickiness everywhere.
ReplyDeleteThe fruit jellies you published are lot healthier. Fred and I can try them out sometime.
Well apparently there was a lot of bonding going on in the kitchen, but must admit I don't recall it.
ReplyDeleteI think it was Silja Svenson who gave me the lolly book, when I had chicken pox. Zoe helped make the sugar mice.
I couldn't really remember the treacle toffee. your dad told me tonight he would only make it with you if I was safely out of the way for sometime.
ReplyDeleteAnother family secret shared.
What a great recipe! I love lollies but I have never considered making them myself. I might have to now!
ReplyDelete