Peach Jelly Chews

Yield: 49 pieces

Ingredients

Vegetable oil
2 (16 ounce) packages frozen unsweetened sliced peaches
About 3 3/4 cups granulated sugar
3 envelopes (2 tablespoons total) unflavored gelatine
2 teaspoons grated lemon peel
1 tablespoon lemon juice

Instructions

Oil an 8 or 9 inch square metal pan.
In a 6 to 8 quart pan, preferably 11 inches wide (see NoteS), combine peaches and 1/3 cup water. Bring to a boil over high heat, stirring. Reduce heat and simmer, covered, stirring occasionally, until fruit mashes easily, 10 to 12 minutes.
Whirl fruit mixture in a blender or food processor, a portion at a time, until smoothly pureed. Return to pan.
In a bowl, mix 3 1/2 cups sugar with the gelatine. Add to fruit mixture.
Bring to a boil over high heat, stirring often. Stir and boil 5 minutes. Reduce heat to medium and stir often until mixture is thick enough to leave a trail when the spoon is drawn across the pan bottom and juices in the trail are just beginning to turn a darker gold, 25 to 35 minutes. At once, remove from heat.
Stir lemon peel and lemon juice into peach mixture, then scrape mixture into the oiled 8- or 9 inch square pan. Let candy dry, uncovered, for 16 to 24 hours; it should feel firm and not sticky when touched.
On a board, coat a 10 inch square area with about 1/4 cup sugar. Invert pan to release candy onto sugar; if it sticks, use a metal spatula, dipped in sugar, to ease from pan. With a long, sharp knife, dipped in sugar to prevent sticking, cut candy into 49 equal pieces (make 6 cuts lengthwise and 6 crosswise). Coat each piece with sugar.
Serve candies, or arrange in a container with plastic wrap between layers and seal airtight.
Store for up to 1 month at room temperature.

Notes

If pan is narrower than suggested, mixture cooks longer and is darker in color. Use a pan with a light interior so you can see color changes that indicate doneness.

Nutrition

Per piece: 70 cal., 1.3% (0.9 cal.) from fat; 0.5g protein; 0.1g fat (0 g sat.); 17g carbo (0.3g fiber); 1.1mg sodium; 0mg chol.