Raspberry Jelly Candy is a soft, sweet treat with a bright color and amazing raspberry flavor. Make this homemade candy with just 5 ingredients and 10 minutes of active prep time, a perfect and easy recipe!
This raspberry candy is also great for gift giving around the holidays, who could resist a delicious homemade treat!? Read below for an easy recipe for how to make gummy candy at home!
What is Raspberry Jelly Candy?
This jelly candy is made in minutes and with just 5 ingredients you might already have in your pantry. I have been searching for a recipe like this for years! I love gummy candy but each recipe I have tried has been too much work or the candy has not fully set. It took me making my own recipe and I absolutely love it. These soft candies don’t taste like Jello, but more like a soft Turkish Delight, only MUCH simpler to make. They were fun to make too 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 would be fun covered in coarse sugar, or a mixture of coarse sugar and powdered sugar. Whatever you choose will taste incredible.
WHY WE THINK YOU WILL LOVE THIS JELLY CANDY
If you need more reasons to try this recipe, here are our top three reasons to convince you.
- Simple ingredients. This homemade jelly candy is easy to make and only requires 5 ingredients. I love a good candy recipe that has only a few ingredients and some of them are common kitchen staple items too!
- Easy prep work. What I love most about this recipe is that it is so quick to prepare. It does require a couple days of setting but the end results are totally worth the wait.
- Homemade is the answer. When you cannot find a store bought candy that you absolutely love, the next best option is to make it yourself. With this jelly candy you can do just that!
Raspberry Jelly Candy Ingredients
Pectin: You will need one 1.75-ounce box of regular pectin to create this amazing jelly candy.
Baking soda: Add in ½ teaspoon of baking soda to help create this amazing homemade treat.
Water: Use ½ cup of water to get the mixture to the perfect consistency.
Sugar: You need about 1 cup of granulated sugar, plus a little more, to give the candy a nice sweet coating.
Raspberry jam: Adding in 1 cup of seedless raspberry jam will give this jelly candy amazing flavor.
Step by step on how to make Raspberry Jelly Candy
Prep
First, line a 9×13 pan or quarters baker sheet with parchment paper and set aside.
In a small bowl, combine the pectin, baking soda and water, stir and set aside.
Boil & chill
Next, in a medium saucepan, combine the sugar and raspberry jam and begin cooking on medium heat.
After that, microwave the pectin mixture for 30 seconds. Stir and return to the microwave for an additional 30 seconds.
Once the jam mixture begins to boil, microwave the pectin mixture once more, for 20-30 seconds until it begins to boil as well. Proceed to stir the pectin mixture into the jam mixture in the saucepan.
Continue to heat and bring to a full, rolling boil and boil for 3 minutes. Then pour the mixture into the prepared pan. Set the pan in a cool, dry place where the candy can be undisturbed. Let it sit for a full 2 days.
Assemble
Once the candy has set, proceed to sprinkle the top with about 1/4 cup of granulated sugar, or a mixture of 3/4 coarse sugar and 1/4 powdered sugar. Make sure the sugar covers the entire surface of candy.
Proceed to gently turn the candy over onto another piece of parchment paper (some sugar will fall off- this is OK). Peel the parchment off the underside of the candy and sprinkle that side with additional sugar. Let the candy sit for another several hours (2-3 preferably).
When ready to enjoy, cut the candy into small squares, sprinkling with additional sugar as needed and enjoy!
Raspberry Jelly Candy
Ingredients
- 1.75 ounce box regular pectin
- ½ teaspoon baking soda
- ½ cup water
- 1 cup granulated sugar + more for coating
- 1 cup seedless raspberry jam
Instructions
- Prep: First, line a 9×13 pan or quarters baker sheet with parchment paper and set aside. In a small bowl, combine the pectin, baking soda and water, stir and set aside.
- Boil & chill: Next, in a medium saucepan, combine the sugar and raspberry jam and begin cooking on medium heat. After that, microwave the pectin mixture for 30 seconds. Stir and return to the microwave for an additional 30 seconds.
- Once the jam mixture begins to boil, microwave the pectin mixture once more, for 20-30 seconds until it begins to boil as well. Proceed to stir the pectin mixture into the jam mixture in the saucepan. Continue to heat and bring to a full, rolling boil and boil for 3 minutes. Then pour the mixture into the prepared pan. Set the pan in a cool, dry place where the candy can be undisturbed. Let it sit for a full 2 days.
- Assemble: Once the candy has set, proceed to sprinkle the top with about 1/4 cup of granulated sugar, or a mixture of 3/4 coarse sugar and 1/4 powdered sugar. Make sure the sugar covers the entire surface of candy.
- Proceed to gently turn the candy over onto another piece of parchment paper(some sugar will fall off- this is OK). Peel the parchment off the underside of the candy and sprinkle that side with additional sugar. Let the candy sit for another several hours (2-3 preferably). When ready to enjoy, cut the candy into small squares, sprinkling with additional sugar as needed and enjoy!
Notes
Nutrition
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How long will homemade jelly candy be good for?
It will need to be store in an airtight container and in the refrigerated it will be good for 2-3 weeks. Keeping it in the refrigeration is not necessary, but will allow it to stay fresh longer.
Can I make these jelly candies with different jam flavors?
You sure can! Try this homemade jelly candy in many different flavors just by switching up the jam flavor you choose. This recipe would be great with strawberry, apricot, blueberry, blackberry or boysenberry. You just want to be sure to get the seedless jam option, that is important in this candy recipe.
Cups to Tablespoons Conversion Chart
1 Cup | 16 TBSP | 8 fl oz | 240 ml | 48 tsp |
¾ Cup | 12 TBSP | 6 fl oz | 180 ml | 36 tsp |
½ Cup | 8 TBSP | 4 fl oz | 120 ml | 24 tsp |
⅓ Cup | 5 TBSP + 1 tsp | 2.7 fl oz | 80 ml | 16 tsp |
¼ Cup | 4 TBSP | 2 fl oz | 60 ml | 12 tsp |
In the chart above, the abbreviations are as follows:
TBSP = Tablespoons
Fl oz = Fluid Ounces
ml = milliliters
Tsp = teaspoons
Like this Jelly Candy? Try these other simple candy recipes here!
- Easy Peanut Clusters
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- Christmas Candy Puffcorn
- Easy Peppermint Chex Mix
- Homemade Chocolate Raspberry Sticks
- Cherry Jelly Hearts Candy
- Chocolate Caramel Bars
- The BEST Homemade Caramels
- Rolo Pretzel Turtles
- Carmel Apple Bark
- Caramel Pecan Log
- Chocolate Covered Caramels
- Chocolate Caramel Peanut Butter Bars
Raspberry Jelly Candy is a soft, sweet treat with a bright color and amazing raspberry flavor. Make this homemade candy with just 5 ingredients and 10 minutes of active prep time, a perfect and easy recipe!
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!
Donna says
Can any seedless jelly be used??
Alison says
Yes!
Esther says
Can you make this ahead and freeze
It?
Jessica says
I’ve not tried freezing it. It stays fresh for a while though, a good 2 weeks. You can refrigerate it to prolong it as well.
Alina Sarringhaus says
Can I use strawberry seedless jam?
Alison says
Yes!
Mel says
Great in theory. Tasted good but I couldn’t get it off the parchment paper. Ended up tossing it. Will try again.
Nicole says
I’m so sorry for that trouble. Glad to hear you’re willing to give it another shot! I wish you the best of luck 🙂
Shelley says
This recipe is perfect. The gels freeze beautifully. I dip mine in tempered dark chocolate, tastes better than the commercial product. I use 3/4 cup of sugar with seedless raspberry jam. I’ll be experimenting with apricot jam this week. I use silicone candy forms that result in a thicker gel. They pop right out, because they are going to be enrobed I don’t sprinkle sugar over them.
I’ve been searching for a homemade version of chocolate raspberry gels, thank you for posting!
Nellie says
Wow, love the idea of dipping these in chocolate. Chocolate makes everything that much better!
Michelle says
Can this be used in cookies and will it melt a bit. I am trying to find a replacement for raspberry jammy bits.
Jessica says
I’ve not tried it baked in cookies, I worry it’d just dissolve.