Blackberry Jellies (Fruit Jam Jellies)

My hubby loves blackberries, raspberries, and such so much you would think he was born here in the Northwest instead of Germany.  All though he can be a bit of a sauerkraut sometimes, right dear? ; )
So when I saw this recipe I knew I had to try it with some blackberry jam.
I love how simple these are and the berry flavor really shines through.  I’ve made jellies before, but always coated them in superfine sugar.  I really liked the powdered sugar coating much better.
I love the old-fashioned look of these and I think they are perfect for Valentine’s day.
For some reason I always relate old-fashioned things to romantic things. 
It may or may not have to do with all the old classics I adored as a kid… well, okay, and now. :  )
BLACKBERRY JELLIES (Fruit Jam Jellies)
1 1/2 cups jam (I used 1 cup blackberry and 1 cup strawberry)
3/4 cup water
3/4 cup sugar
3 T (3 envelopes) unflavored gelatin
1/4 tsp citric acid
1/3 cup powdered sugar
1/3 cup cornstarch
Oil an 8 inch square baking pan (or 9 by 13 for smaller jellies).  Set aside.
In a large saucepan, combine the jam, water, sugar, gelatin, and citric acid.
Stir constantly over medium high heat with a wooden spoon until syrup reaches 220 degrees F.
Pour into oiled pan and cool to room temperature, then refrigerate for about 3 hours, or until firm.
Mix the powdered sugar and cornstarch together in a small bowl. 
Dust a cutting board with powdered sugar mixture.
Unmold jellies onto cutting board.  Dust with more powdered sugar.
Cut into small squares, coating each side with powdered sugar.  Store in an airtight container.
VARIATION:  Instead of rolling in the powdered sugar/cornstarch mixture, you can also roll in superfine sugar (you know, like those orange slices you see in stores).
If you don’t have any superfine sugar, just pulse some granulated sugar in your food processor or blender for a minute or two.
Source: Slightly adapted from Sweet Confections by Nina Wanat
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