Sugar Plums

Make these sweet sugar plums for a Christmas dessert platter. Or bring them to a cookie exchange for unique gifts.

Sugar Plums
Yield: about 3 dozen


  • 1 12 ounce jar plum or seedless raspberry jam
  • 1 1/4 cups sugar, divided
  • 1/2 cup water
  • 2 1/4 ounce envelopes plain gelatin
  • 1 teaspoon lemon juice
  • 3 drops red food coloring
  • Green glace cherries
  • Black licorice lace

Make It

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.