PACIFIC PECTIN MIX JELLY CANDIES

PACIFIC PECTIN MIX	3 1/2 OZ. WT. (5 OZ. VOLUME)
WATER	1 1/2 CUPS
BAKING  SODA	1 1/2 TSP.
SUGAR	2 CUPS
CORN SYRUP-LIGHT	1 1/13 CUPS
BAKING FLAVOR EXTRACT	TO SUIT
BAKING COLOR	TO SUIT

APPROX. YIELD                 2 1/2 LBS.

PROCEDURE:

1. MIX PECTIN, WATER AND BASKING SODA IN 4 QT. SAUCEPAN.

2. MIX SUGAR, CORN SYRUP, FLAVOR AND COLOR IN A SEPARATE SAUCEPAN. 

3. COOK BOTH PANS 6-8 MINUTES OVER MEDIUM HEAT STIRRING ALTERNATELY.

4. POUR PECTIN SOLUTION INTO PAN ONATINING SUGAR AND CORN SYRUP.

5. BOIL ONE MINUTES. REMOVE FROM HEAT. STIR ONE MINUTE. POUR INTO TRAY.

6. WHEN FIRM CUT INTO SQUARES. SQUARES MAY BE MOISTENED LIGHTLY AND ROLLED INTO SUGAR FOR A CRYSTAL-LIKE COATING.

   FRUIT, SUCH AS BLUEBERRY, MAY BE USED IN THE JELLY CANDY.  TO USE FRUIT, USE 1 1/4 CUPS WATER IN FIRST PAN. ADD 1/2 CUP FRESH OR FROZEN UNSUGARED FRUIT TO PAN  2 ALONG WITH  THE SUGAR, CORN SYRUP, FLAVOR AND COLOR. 

   FOR NUTS OR COCONUT, USE 1 1/2 CUPS WATER IN THE FIRST PAN.  ADD NUTS OR COCONUT TO PAN WITH THE SUGAR, CORN SYRUP, FLAVOR AND COLOR.