Recipe for cooking raspberry walnut jellies

Desserts to Go with Coffee and Tea :: Candies and Confections

Raspberry Walnut Jellies

Makes approximately 1 3/4 lb. candy or 36 pieces.

1 (10 ounce) pkg. frozen raspberries
1 (1 3/4 ounce) pkg. powdered pectin
1 1/2 tsp. baking soda
1 c. sugar
1 c. light corn syrup
1 tsp. fresh lemon juice
1 c. walnuts, chopped
Sugar (for rolling candies)

In a saucepan, heat raspberries to simmering, cooking to soften raspberries. Force raspberries through a fine strainer to remove seeds; measure strained berries (should be 3/4 c.).

Combine berries with pectin and baking soda in a 2-qt. saucepan (mixture will foam). Cook 5 mins. over moderate heat, stirring constantly, until foam begins to disappear.

Meanwhile, combine sugar and corn syrup in second saucepan; heat to boiling, stirring occasionally, until sugar dissolves.

Combine syrup with cooked raspberry mixture; simmer 1 min. longer. Remove from heat; stir in lemon juice and walnuts. Turn into a greased 9 x 5-in. loaf pan; let set.

Turn out onto a platter or board; cut into squares, and roll in sugar.

Let stand 1 hour longer, then roll in sugar again.