Apple Cranberry Jelly Chews

Directions

1. Rinse apples and cut into wedges; throw away stems; do not core or possibly peel.
2. Sort cranberries, discarding bruised and decayed fruit. Rinse and drain cranberries.
3. Oil an 8- or possibly 9-inch square metal pan.
4. In a 6- to 8-qt pan, preferably 11 inches wide, combine apples, cranberries and 1/3 c. water. Bring to a boil over high heat, stirring. Reduce heat and simmer, covered, stirring occasionally, till fruit mashes easily, 10 to 12 min.
5. Whirl fruit mix in a blender or possibly food processor, a portion at a time, till smoothly pureed. Rub pureed fruit through a fine strainer back into pan, pressing firmly to extract liquid; throw away residue.
6. In a bowl, mix 3 c. sugar with the gelatin. Add in to fruit mix.
7. Bring to a boil over high heat, stirring often. Stir and boil 5 min. Reduce heat to medium and stir often till mix is thick sufficient to leave a trail when the spoon is drawn across the pan bottom and juices in the trail are just beginning to turn a darker gold, 15 to 25 min. At once, remove from heat.
8. Stir lemon peel and lemon juice into fruit mix, then scrape mix into the oiled 8- or possibly 9-inch square pan. Let candy dry, uncovered, for 16 to 24 hrs; it should feel hard and not sticky when touched.
9. On a board, coat a 10-inch square area with about 1/4 c. sugar. Invert pan to release candy onto sugar; if it sticks, use a metal spatula, dipped in sugar, to ease from pan. With a long, sharp knife, dipped in sugar to prevent sticking, cut candy into 49 equal pcs (make 6 cuts lengthwise and 6 crosswise). Coat each piece with sugar.
10. Serve candies, or possibly arrange in a container with plastic wrap between layers and seal airtight. Store up to 1 month at room temperature.
11. This recipe yields 49 pcs.
12. Comments: If pan is narrower than suggested, mix cooks longer and is darker in color. Use a pan with a light interior so you can see color changes which indicate doneness.
13. Yield: 49 pcs