Make these sweet sugar plums for a Christmas dessert platter. Or bring them to a cookie exchange for unique gifts.
1. Butter 8 x 8-inch baking pan. In medium nonstick saucepan, combine jam, 3/4 cup sugar, water, gelatin, and lemon juice. Stirring constantly, heat mixture to boiling over medium-high heat. Boil 2 minutes, and stir in food coloring. Pour into prepared pan, and refrigerate at least 3 hours.
2. When firm, remove from refrigerator and place bottom third of pan in warm-water bath for 10 seconds. Run butter knife along edge of pan to loosen. Carefully invert onto cutting board. Cut out shapes with small heart-shaped cookie cutter. Dip hearts in remaining sugar. Cut small strips of glace cherries, and use as leaves. Snip small pieces of licorice, and insert for stems.