How to Make Double Fruit Jellies

1. Prepare a 6- by 6-inch pan by wetting it lightly with water.

2. Place 4 tablespoons gelatin in 1/4 cup cold water to soften for about 5 minutes.

3. Place 6 tablespoons sugar, the strawberry juice, and 4 tablespoons corn syrup in a medium saucepan over medium heat and stir until the sugar dissolves. 

4. Stir in the gelatin and water mixture and continue stirring until the gelatin dissolves.

5. Add food coloring if desired.

6. Pour into the prepared pan and leave until completely set, 4 to 6 hours at room temperature or 1 hour in the refrigerator.

7. Repeat this procedure with the pineapple juice: Place 4 tablespoons gelatin in 1/4 cup cold water to soften for about 5 minutes.

8. Place 6 tablespoons sugar, the pineapple juice, and 4 tablespoons corn syrup in a medium saucepan over medium heat and stir until the sugar dissolves.

9. Stir in the gelatin and continue stirring until the gelatin dissolves.

10. Add food coloring if desired. Remove from the heat and allow to cool for 10 minutes in the pan.

11. Pour the pineapple mixture over the strawberry layer and leave until completely set, 4 to 6 hours at room temperature or 1 hour in the refrigerator.

12.  When the mixture is set, turn it out of pan and cut with a sharp knife or cookie cutter into desired shapes.

13. Candies can be served plain or rolled in sugar to coat.

Note

Strawberry juice can be obtained from boiling fresh or frozen strawberries over medium heat. Place 1.5 cups of berries in a small saucepan and heat, stirring occasionally, until they are very liquidy. Pour through a strainer and reserve the juice; press the fruit against the strainer to squeeze out all the juice.