Jelly Hearts

Jelly Hearts
Yield: 25 candies


  • 2 packets unflavored gelatin
  • 1 10 ounce jar Polaner Strawberry Seedless All-Fruit Spread
  • 1 cup sugar, divided

Make It

1. In a bowl, sprinkle gelatin over 1/2 cup cold water, and let set 15 minutes. Meanwhile, combine fruit spread and 1/2 cup of the sugar in a medium saucepan. Cook over medium-high heat until boiling. Reduce heat to low and cook 1 minute. Remove from heat and stir in gelatin mixture. Pour into an 8-inch square baking pan.

2. Chill in the refrigerator several hours until firm. Using a 1-inch to 1-1/2-inch heart-shaped metal cookie cutter, cut hearts out of fruit mold. Dredge hearts in remaining 1/2 cup sugar.