Peach Gelee Candy

1. 1

   Line an 8x8-inch baking dish with plastic wrap.

2. 2

   Combine peaches and lime juice in a blender. Puree until very smooth.

3. 3

   Pour into a saucepan over medium heat, stir in 1/2 cup sugar, and bring to a boil. Cook, stirring continuously, until thickened, about 15 minutes.

4. 4

   Stir in remaining 1 1/2 cups sugar and pectin. Using a thermometer, heat to 205 degrees F (96 degrees C) and cook, stirring continuously, for another 10 minutes. Remove from heat.

5. 5

   Pour peach puree into the prepared baking dish. Shake gently and tap on the countertop to remove any air bubbles. Cover and refrigerate at least 8 hours or overnight.

6. 6

   Sprinkle about half the 1/2 cup of sugar over a silicone baking mat and invert the peach gelee on top. Remove plastic wrap and sprinkle top with sugar. Trim off any uneven edges and cut gelee into 25 squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.