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Valentines Day Gelee Recipe

By Matthewspuzzle @matthewspuzzle

Valentines Day Gelee Recipe

Valentines Day Peach Gelees

Since we are gluten free and casein free it can be hard to come up with great holiday treats. But I found out that making a Valentines Day Gelee Recipe is easy and delicious, and really very special. These little jeweled colored candies came to me from the Culinatry Institute of America and I turned them into Valentines Day Gelees. I adore these little gems and hope you decide to make them for your little Valentines too.

Print Valentines Day Gelee Recipe Author: Culinary Institute of America Recipe type: Candy




  • ¾ cup frozen juice concentrate, thawed (sweetened or unsweetened)
  • 1¼cups water
  • Two 1.75 ounce packets (8 teaspoons) powdered fruit pectin
  • 1 teaspoon baking soda
  • 2 cups sugar, plus extra for coating
  • 1⅓ cups light corn syrup (organic)
  • ¼ to ¾ teaspoon citric acid, or as needed



  1. Lightly coat a rectangular pan with coconut oil, then line the bottom of the pan with parchment paper and lightly oil that too.
  2. In a large sauce pan put the fruit juice, water and baking soda.
  3. The baking soda will make it foam, a lot.
  4. In a second sauce pan put the sugar and corn syrup.
  5. Heat both pans over medium high heat to boiling point, then lower the heat to medium and cook for 8 minutes.
  6. Gradually add the sugar mixture to the fruit juice mixture, stirring constantly.
  7. Continue to boil for one more minute.
  8. Remove from heat and add the citric acid.
  9. Taste a bit of the mixture that has cooled on a plate and adjust the citric acid until you find a flavor you like.
  10. Pour into prepared, parchment lined pan.
  11. Let cool at room temperature for about 2 hours.
  12. Scatter sugar onto a jelly roll pan and invert the cooled gelee mixture onto the sugar.
  13. Using small cookie cutters, cut out hearts or other shapes.
  14. Place the gelees into a bowl with sugar and coat all sides so they do not stick.
  15. Place sugar coated gelees onto a parchment lined drying rack and allow to cure for 8 hours.
  16. Enjoy!


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