Raspberry Jelly Candy is soft, sweet candy with bright raspberry flavor. Just 5 ingredients & under 10 minutes active time, they’re a lovely holiday treat!
Raspberry Jelly Candy is made in minutes with just 5 ingredients you might already have in your pantry! I’ve been searching for a recipe like this for years- I love gummy candy but each recipe I’ve tried has been too much work or the candy hasn’t set. I finally made my own recipe and love it. They’re soft candies that don’t taste like jello, but more like a soft Turkish Delight, only MUCH simpler to make. They were fun to make and I think I could have even cut them smaller and had more to give out as gifts.
They only require a few minutes of active time, but they do have to set for 2-3 days, so plan accordingly. I covered mine in regular granulated sugar, but I think they’d be fun covered in coarse sugar, or a mixture of coarse sugar and powdered sugar. You choose!
Raspberry Jelly Candy
- 1 (1 3/4 oz) box regular pectin
- 1/2 teaspoon baking soda
- 1/2 cup water
- 1 cup granulated sugar + more for coating
- 1 cup seedless raspberry jam
- Line a 9×13 pan or quarters baker sheet with parchment paper.
- Combine pectin, baking soda and water in a small bowl and set aside.
- Combine sugar and raspberry jam in a medium saucepan and begin heating on medium.
- Microwave the pectin mixture for 30 seconds. Stir and return to the microwave for an additional 30 seconds.
- Once jam mixture begins to boil, microwave the pectin mixture once more, for 20-30 seconds until it begins to boil as well. Stir into the jam mixture in the saucepan.
- Bring to a full, rolling boil and boil for 3 minutes. Pour onto prepared pan. Set in a cool, dry place where candy can be undisturbed. Let sit for a full 2 days.
- Sprinkle candy with about 1/4 cup granulated sugar, or a mixture of 3/4 coarse sugar and 1/4 powdered sugar. Make sure sugar covers entire surface of candy.
- Gently turn candy over onto another piece of parchment paper. (Some sugar will fall off- this is OK.) Peel parchment off the underside of the candy. Sprinkle with additional sugar. Let candy sit for several hours.
- Cut into small squares, sprinkling with additional sugar as needed.
- Store in an airtight container. Will keep refrigerated for 2-3 weeks. (Refrigeration is not necessary, but will allow it to stay fresh longer.)
Like our Raspberry Jelly Candy? Try these other simple candy recipes!
- Easy Peanut Clusters
- Chocolate Caramels
- Christmas Candy Puffcorn
- Easy Peppermint Chex Mix
- Homemade Chocolate Raspberry Sticks
Raspberry Jelly Candy
Ingredients
- 1 1 3/4 oz box regular pectin
- 1/2 teaspoon baking soda
- 1/2 cup water
- 1 cup granulated sugar + more for coating
- 1 cup seedless raspberry jam
Instructions
- Line a 9x13 pan or quarters baker sheet with parchment paper.
- Combine pectin, baking soda and water in a small bowl and set aside.
- Combine sugar and raspberry jam in a medium saucepan and begin heating on medium.
- Microwave the pectin mixture for 30 seconds. Stir and return to the microwave for an additional 30 seconds.
- Once jam mixture begins to boil, microwave the pectin mixture once more, for 20-30 seconds until it begins to boil as well. Stir into the jam mixture in the saucepan.
- Bring to a full, rolling boil and boil for 3 minutes. Pour onto prepared pan. Set in a cool, dry place where candy can be undisturbed. Let sit for a full 2 days.
- Sprinkle candy with about 1/4 cup granulated sugar, or a mixture of 3/4 coarse sugar and 1/4 powdered sugar. Make sure sugar covers entire surface of candy.
- Gently turn candy over onto another piece of parchment paper. (Some sugar will fall off- this is OK.) Peel parchment off the underside of the candy. Sprinkle with additional sugar. Let candy sit for several hours.
- Cut into small squares, sprinkling with additional sugar as needed.
- Store in an airtight container. Will keep refrigerated for 2-3 weeks. (Refrigeration is not necessary, but will allow it to stay fresh longer.)
Notes
Denise says
I wonder if these could be dipped in chocolate. Any thoughts?
Jessica says
Chocolate is always a good idea Denise! They’re a bit sticky when you cut them, but if you cut and dip them in chocolate right away, I think it’d be just fine. They have great flavor- the chocolate -raspberry combination is the best! Great idea!
Alec Cheung says
Does it matter if I use fresh fruit or juice?
Jessica says
Do you mean using fresh fruit instead of jam and juice instead of water? I’ve never tried it but theoretically, it should work. You’ll likely need to double the sugar though or else the candy won’t set.
Patty says
Do you cover the pan with anything while the candy is setting?
Jessica says
I didn’t as I was afraid of condensation- I wanted it to dry out a bit.
Christie Cole says
Can you do this with a sugar substitute and sugar free jam?
Jessica says
I’m not sure Christie! Maybe if you use the no-sugar required pectin?
John Prather says
This recipe is hit or miss the way it is written. Best to use a candy thermometer and boil on low until the temperature is about 248°F (medium ball) or 120°C. First time I followed the recipe and just got very thick JELLY.
Jessica says
Did you let it sit for the recommended time to set? That makes a difference!
James Talvy says
Reading the recipe it sounds like you wait the full 2 days before putting any sugar on it. Is that right?
Jessica says
Yep, that’s correct! It allows some of the moisture to evaporate.
James Talvy says
Still was a bit sticky and absorbing the sugar…. I was hoping it would be like Sunkist Fruit Gems. Maybe leave it longer next time.
Still it was delicious!