Homemade Jelly Candies

I don’t think you’re ready for this jelly…homemade jelly candies, that is!

What’s with jelly candies? Am I right? Somehow, they always end up on the Passover desserts table, sandwiched betwixt a can of macaroons and my beloved chocolate covered matzah, though no one claims to have brought them. Sort of a modern day Passover mystery (where is Elijah when you need him?)

But, how fun would it be to make your own jelly candies? Those, I’d brag about for sure.

This is my second recipe I’ve partnered with Welch’s Manischewitz 100% Grape Juice on! (Grape Mint Spritzer if y’all missed it.) Welch’s and Manischewitz teamed up to create a kosher for Passover grape juice made from Concord grapes with no artificial flavors, no artificial colors, no preservatives, no added sugar. Nice!

Of course I thought to make a grape version of homemade jelly candies. You could play around with other juice flavors too!

These are a little different texture than your store-bought candies. A little more firm, but still super fun for Passover.

Obligatory sugar coating, of course.

Ta da! You could also get crazy and cut these into fun shapes. Or get even crazier and eat them all yourself before guests arrive. Shhh.

Why You’ll Love This Recipe

• Only 4 simple ingredients
• Naturally kosher for Passover
• Use any fruit juice so it’s totally customizable
• A fun kitchen project, especially with kids
• Way more impressive than the mystery bag of jelly candies that materializes on every Passover dessert table

Flavor Variations

Grape is the classic (perfect for Passover!), but any 100% fruit juice works beautifully:

• Pomegranate – deep ruby red, slightly tart, absolutely gorgeous and Jewy!
• Apple cider – warm and cozy, perfect for Rosh Hashanah or fall
• Cranberry – festive, jewel-toned, and a little tart
• Orange juice – bright and citrusy
• Raspberry or cherry juice – naturally vivid pink color
• Lemon juice – tart and sunny, especially good rolled in extra sugar

Pro tip: Make two batches in different flavors and layer them in the same pan before setting for a gorgeous striped, rainbow effect!

Tips for Perfect Jelly Candies

• Use a candy thermometer. Getting the sugar syrup to exactly 300°F is the key to the right texture. Don’t skip it.
• Be patient. Give them at least 3 hours to set at room temp — overnight is even better.
• Air-dry before you sugar. After cutting, let the cubes air-dry for several hours before rolling in sugar. Otherwise the sugar just dissolves right into the candy.
• Try silicone molds. Pour the mixture into lightly greased silicone candy molds for fun shapes — no cutting required.
• Cut cleanly. Use a sharp, lightly oiled knife or bench scraper for crisp, even edges.

Homemade Jelly Candies

Amy Kritzer

I don’t think you’re ready for this jelly…homemade jelly candies that is!

4.25 from 8 votes

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Course Passover

Cuisine Jewish

Servings 36 1-inch cubes

Ingredients

  

1x2x3x

• Non-stick spray or flavorless oil such as canola or grape seed
• 2 ounces unflavored gelatin kosher for Passover
• 1 ¼ cup Manischewitz Grape Juice
• 1 cup granulated sugar plus more for rolling candies
• 3/4 cup water

Instructions

 

• Grease a small (I used 6×6 inch) pan with non-stick spray or oil and set aside.
• In a small, heavy-bottomed saucepan place gelatin and grape juice and stir to combine. Set aside.
• In a separate small, heavy-bottomed saucepan combine sugar and water and stir over medium-high heat until the sugar is dissolved. Bring to a boil, and boil until temperature on a candy thermometer reads 300 degrees F, about 10 minutes.
• Remove from heat and add to the gelatin mixture immediately. Place the gelatin saucepan over low heat and stir until the gelatin is dissolved and mixture is liquidy.
• Pour into the prepared pan and let rest at room temperature until cool and solid, at least 3 hours.
• Once cool, cut into 1-inch cubes. Or use cookie cutters to make shapes. Let cubes dry out at room temperature, then roll in remaining sugar. Let stand at room temperature at least 24 hours to crystalize. Leftovers can be stored at room temperature in an airtight container for up to 3 days.

Notes

You will also need time for candies to set.

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Frequently Asked Questions

How long do homemade jelly candies last?

Stored in an airtight container at room temperature, they keep well for up to 3 days. Skip the fridge; refrigeration makes them weep and get sticky.

Can I make these vegan?

Yes! Substitute agar-agar powder (about 1 tablespoon per cup of liquid) for the gelatin. The texture will be slightly firmer and less chewy, but it works well.

Are these kosher for Passover?

Yes, just make sure to use unflavored gelatin that’s certified kosher for Passover, along with Passover-certified juice and sugar.

Why are my jelly candies sticky?

They likely didn’t air-dry long enough before rolling in sugar. Give them a full 24 hours to dry. High kitchen humidity can also be a factor.

Can I use cookie cutters?

Absolutely! Pour the mixture into a shallow pan, let it set fully, then cut with cookie cutters. Star of David cutters are especially fun for Passover.

What makes homemade different from store-bought?

Homemade jelly candies are a bit firmer with a cleaner, more natural fruit flavor than the commercial kind. Less artificially sweet, more actually delicious, and way more braggable.

I partnered with Welch’s Manischewitz 100% Grape Juice on this post. Thanks for supporting WJWE. Jew rock!