Peach Candied Fruit Gelée

Step 1

Line an 8 X 8 inch square cake pan with plastic wrap and set aside.

Step 2

Puree the peaches in a blender or food processor and then place in a medium mesh strainer over a bowl.

Step 3

Use a spoon to push as much of the flesh through the strainer as possible, and throw away leftover skin.

Step 4

In a heavy bottomed saucepan heat the peach puree, lemon juice, and 1/2 cup of the sugar and bring to a boil.

Step 5

Continue with a slow boil until the fruit begins to thicken and the excess liquid has evaporated. (This takes about 10 to 15 minutes.)

Step 6

Add the remaining sugar and the pectin and increase the heat bringing the mixture to 200 degrees F while stirring continually.

Step 7

Keep the heat at 200 degrees for 8 to 10 more minutes.

Step 8

The mixture should be very thick at this point.

Step 9

Pour the thickened mixture immediately into your pan and allow to cool for a few hours.

Step 10

Once the candy has cooled, use a sharp knife to cut it into 1 to 1 1/2 inch squares.

Step 11

Roll each square in sugar, and store in the refrigerator until you are ready to serve them.