Fruit Jellies (Martha called them "Vellies. . .")
I watched Martha Stewart's show today for the first time in years, and she had a guest on who made what they referred to as "Pear Vellies." They're a soft fruit gel made with pectin instead of gelatin so that they don't develop a gummy texture.
I have the pear recipe, but they talked about all of the other delicious possibilities using other fruits. Does anyone have a similar recipe that uses other fruits or fruit juice (I'd love to make pomegranate for Christmas).
How about suggestions for adapting this recipe to citrus? I wouldn't puree clementines, but Martha herself suggested that flavor, so I have to assume she'd use juice.
I KNOW! I was thinking about that and what a flake I have been regarding that. I have to get a hold of my mom since she knows it in her head and I cannot find mine, but since she started working I can't just call her during the day like I used to! Now I actually have to remember IN THE EVENING to call her and ask. The brain don't work like it used to... ;-) I will get it tonight. I am calling my machine at home to remind myself (gettin' old sure is fun)!! I also promised someone else something. Just have to remember what the hell it was!!
Thomas Keller has recipe for jellies made from apple pecting.
1 cup apple juice
1/2 C plus 2 tblsp yuzu juice
1/4 C plus 2 tblsp water
2 1/4 C plus 3 1/2 tblsp sugar
1/2 C light corn syrup
2 tblsp apple pectin powder
line a 9x13 with plastic wrap. Combine the apple juice, yuzu juice, water 2 1/4 C of sugar and corn syrup in a sauce pan.
Bring it to a simmer on medium heat whisking it so sugar dissolves. Skim off any foam that rises to the top and skim until the liquid is clear for 10 minutes. Keep it warm on low heat.
Combine the pecint and the remaining sugar in a bowl. Add half of the liquid and whisk so that sugar is dissolved and continue to whisk so that lumps do no form. Add mixture back to the saucepan.
Bring it to a simmer and whisk for about 5-10 miuntes: the juelly should be thick when it reaches a temp of 219 and then pour jelly into the bakin pan and smooth it so that it is even. Let it sit at room temp for about an hour or until it is set. When set cut into 1 inch squares and cover in superfine sugar.
This blog that I read: carol cooks keller has made the concord grape version of this jelly and you can get more detailed instructions there. http://carolcookskeller.blogspot.com/2007/02/concord-grape-jellies-and-peanut-butter.html and http://carolcookskeller.blogspot.com/...