Candy Jellies

(Russian marmelad, from French marmelade, from Portuguese marmelada, “fruit candy made from quince”), a candy with a jelly-like consistency. The candy may be made simply from fruit and berries or with the addition of a gelling substance.

The fruit and berry varieties are made by boiling fruit or berry puree (usually apple) with sugar and molasses and then processing the mass. The candy can be sold by the piece or broken into lumps; the former may be sliced or molded, depending on its manufacture. The molded candy is made by blending fruit or berry puree with sugar and boiling the mixture in a vacuum pan or open kettle; molasses is added 1-2 minutes before cooking is over. Food acids and colorings and essential oils and essences are added to the resulting mass, which is then stirred and poured into molds while still hot; it cools and gelatinizes for 30-45 minutes. The cooled candy is dried. Lump candy jellies are made by pouring the hot mass into plywood containers with a capacity of 5-7 kg that are lined with parchment or waxed paper.

The gelatinous candies that are made with gelling vegetable substances (particularly agar) may be molded, or sliced in the shape of three-layer candies, or made in the shape of lemon or orange slices.