Ingredients

• 1 cup (~200g) of frozen fruit
• 80mL water
• 15mL lemon juice (~ 1/2 lemon)
• 50g honey
• 12g gelatin

Powder coating:

• 100g sugar
• 6-18g citric acid

Instructions

1. Puree the fruit
2. Bring the fruit, water, lemon juice, and honey to a simmer, stirring occasionally
3. Slowly sprinkle the gelatin over the mixture while whisking
4. Continuing whisking until the gelatin is fully incorporated
5. Bring the mixture back to a simmer

• The texture should become smooth and glassy

6. Pour into molds, or a baking tray lined with plastic wrap
7. Refrigerate 6 or more hours until set
8. After demolding or cutting into pieces, toss in sugar mixed with citric acid

Note: the puree could be strained with a coarse strainer, but I think it’s more interesting to leave it unstrained. The straining catches a lot of the gelatin and the candy doesn’t seem to set as well.

For a more transparent candy, try the sour jelly recipe.