Apricot Gelee

• 2 cups apricot puree (about 4 cups fresh or frozen apricots, pureed and then strained to make 2 cups)
• 4 teaspoons pectin, available in the baking section of supermarkets or natural food stores
• 2 1/2 cups sugar, plus extra, for rolling
• 1/2 cup light corn syrup
• 2 teaspoons non-buffered ascorbic acid, available at natural-food store
• 1 teaspoon water

1. Heat the puree over medium-high heat in a saucepan fitted with a candy thermometer.
2. Mix the pectin with half the sugar to "dilute" it.
3. When the puree reaches 100 degrees F, add the pectin/sugar.
4. Bring to a boil, stirring constantly.
5. Add the remaining sugar and the corn syrup and cook until the mixture reaches 225 degrees F, stirring slowly and constantly with a rubber spatula, making sure to scrape the bottom and sides.
6. Dissolve the ascorbic acid in 1 teaspoon of water.
7. Remove the pan from the heat and stir in the ascorbic acid.
8. Pour into a baking dish lined with a silpat or parchment paper, and let set for at least overnight, until gelled and firm.
9. Cut neatly into rectangles 1-inch by 1 1/2 inches.
10. Spread a few tablespoons of sugar in a dish and roll each square in sugar, to coat.
11. Wrap individually in cellophane or store in an airtight container.
12. At room temperature, they keep up to 4 weeks.
13. Notes about the recipe: When golden-brown cookies and dark-brown chocolates threaten to overwhelm my petit-four trays, I can always depend on the bright garnet sparkle of these candies, lively in color and flavor.
14. In France, where I learned to make them, gelees come in a tremendous range of colors and flavors, from grass-green kiwi to deep purple blackberry.
15. And if you're a fan of Chuckles candies, these will blow your mind.
16. Pectin is a natural fruit gelatin that you can buy in powder form, especially during canning season (June-October).
17. Ascorbic acid, a natural antioxidant available at health-food stores, keeps the color bright.

apricot puree, pectin, sugar, light corn syrup, nonbuffered ascorbic acid, water

Taken from www.foodnetwork.com/recipes/apricot-gelee-recipe.html (may not work)