Chocolate Covered Raspberry Jellies
Chocolate Covered Raspberry Jellies
Try this quick and easy jelly recipe by Anna Olson from Bake with Anna Olson.
  • Difficulty Level Easy
  • Preparation Time 2 hours
  • Cooking Time 40 minutes
  • Yield 36 servings
Ingredients
  • Raspberry Jellies:
  • ½ cup Raspberry purée (pureed and strained frozen raspberries work best)
  • ⅓ cup unsweetened Applesauce
  • ⅔ cup white Corn syrup
  • 1¼ cups granulated Sugar
  • 1 pouch liquid Pectin
  • Décor:
  • Granulated Sugar
  • Cornstarch
  • 283 grams dark Chocolate, chopped
Method
  1. Lightly grease an 8-inch (2 L square baking pan and line it with parchment paper
  2. In a medium saucepan, whisk the raspberry purée and applesauce and bring to a simmer over medium heat. Add the corn syrup and sugar and (increase the heat- is this needed you mentioned still on medium heat to) bring this up to a gentle but even simmer, whisking constantly. Keep simmering the liquid, stirring constantly until it reaches 225 °F (107 °C), 8-10 minutes. Remove the pan from the heat, pour in the pectin and whisk in. Return this to the heat to reach a simmer and then immediately pour this into the prepared pan. Let this cool, uncovered, until set, about an hour
  3. Turn the jellies out onto a cutting board and peel off the parchment paper and cut into 36 squares
  1. Options for finishing the jellies include:
  2. Rolling in granulated sugar (for a gumdrop look)
  3. Roll in cornstarch (for a Turkish delight look)
  1. Dipping in chocolate – to prepare the chocolate for dipping, melt 7 oz (210 g) of the chocolate in a metal bowl placed over a pot of barely simmering water, stirring until it has melted and is within a temperature between 113-122 °F (45-50 °C). If the chocolate gets warmer than this, then you need to let it cool below 113 °F (45 °C) and re-warm. Remove the bowl from the heat and stir in 3 oz (90 g) of chocolate and stir to melt, continuing to stir until the chocolate reaches a temperature of 82 °F (28 °C). Return the bowl to the water bath and stir to warm up to between 88-90 °F (31-32 °C) – this doesn’t take long. At this point the chocolate is ready for using and will set at room temperature with a nice satin finish (this process is called tempering.)
  2. To dip the jellies, have a baking tray lined with parchment paper ready. Use truffle forks or other fine-tined forks to immerse each jelly into the chocolate, lift out and gently shake off excess and place on the baking tray to set. After the jellies are dipped, pop the tray into the fridge for just a minute to set the chocolate and then the jellies can be stored at room temperature in an airtight container

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