Fruit Jellies 1/2pt Strained fresh Prickly Pear juice 1 lb sugar 3 oz Powdered gelatin Coloring if necessary 2 tlb. Cold water 10 Drops lemon juice Prepare raspberry juice by crushing the fruit, warming it in a bowl over hot water until the juice flows freely and then straining through muslin. Soak the gelatin in the cold water. Dissolve the sugar in the juice and boil up to 240 F or the soft ball stage. Add the lemon juice and gelatin. Re-heat to 240 F and pour into a tin previously rinsed in cold water. If the color is pale add a few drops of food coloring before the end, but fresh fruit should give a brilliant color. When set, loosen the sides with a hot knife and stand the pan on a cloth wrung out of boiling water. Turn the jelly out on to a board. Cut into cubes and roll in very fine confectioner's sugar. Stand the sweets in a warm place overnight so that the sugar crystals adheres. All juicy fruits in season make delicious sweets. Proceed as for Prickly Pear Jellies, using coloring when necessary to enhance the natural tint. Red currants, Raspberries, gooseberries ~ both green and red - blackberries, and pineapples are just a few to be tried. Fresh pineapple must be well cooked if used with gelatin, as it contains a natural digesting which dissolves gelatin.
