Jam/Jelly

Lychee Jelly Hearts

March  4, 2014
Author Notes

adapted from Jewels of NY
i love lychees, we can't get them fresh so this version is like giving you a tease of what you're missing out on... —Lan | MoreStomach

  • Makes a lot
Ingredients
  • 1/3 cup lychee syrup, canned
  • 1/3 cup water
  • 2 packets gelatin
  • 1/2 cup sugar
  • 1/2 cup applesauce
  • 1/2 cup lychee, minched/chopped fine
  • 2 tablespoons red jelly, like raspberry or strawberry, optional, for color
  • 2 teaspoons lemon juice
In This Recipe
Directions
  1. lightly oil 8X8 baking pan
  2. in a bowl, sprinkle gelatin over 1/3 cup of water. ignore for 5 minutes, let the gelatin soften.
  3. in saucepan, combine syrup with sugar, stir over medium heat until sugar has dissolved. add in the applesauce and lychee bits, and red jam if using, and mix until well combined. add in the gelatin mixture and bring to a boil. at this point you can vitamix it smooth, or keep the chunks if you want. pour mixture into prepared baking pan, allow to cool to room temp and then transfer to fridge until firm, 3 hours.
  4. cut into squares, or if you’re being cutesy, use 1/2" cookie cutters. i had dw fashion small hearts for me made out of strips of aluminum from a soda can.
  5. dredge in some sugar to coat. BAM.
  6. store in airtight container in fridge for up to a week

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  • Lan | MoreStomach
    Lan | MoreStomach
  • Barbara Kee
    Barbara Kee
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