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.
Homemade Jelly Candies
- 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
- Grease a small (I used 6x6 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.
I partnered with Welch’s Manischewitz 100% Grape Juice on this post. Thanks for supporting WJWE. Jew rock!