Jelly fruit candy recipe with persimmon

The first fruits of the year come on this jellyfruit fruit candy.

The fruit is sweetened with honey and orange zest, and the juice is infused with cinnamon.

The final product is a sweet, creamy dessert that has a soft texture and is perfect for ice cream or a scoop.

Jelly fruit fruit candy from The Joy of Home Cookbook by Joanna Robinson.

Ingredients: 1 cup honey (or agave, but use other sweetener if you don’t like honey) 1/2 cup orange zests 1 cup fresh strawberries 2 cups frozen persimmons (optional) 2 tablespoons sugar 1/4 cup powdered gelatin (optional, but recommended) 1 tablespoon vanilla extract 2 cups ice cream (I used strawberry ice cream) Directions: Make jelly fruit candy: In a saucepan over medium heat, combine the honey, orange zEST, strawberries, and persimmon.

Cook, stirring occasionally, until the strawberries have softened and the zests are soft, about 10 minutes.

Remove from heat and let cool slightly.

In a separate bowl, mix the gelatin, sugar, and gelatin zest with the strawberries and sugar until well blended.

Set aside.

In the same saucepan, combine gelatin and sugar and bring to a boil.

Reduce heat and simmer until the gelatin is thickened, about 30 minutes.

(Don’t let the gelatin boil.)

Remove from the heat.

Add the gelatin and pineapple juice and continue cooking, whisking constantly, until gelatin has thickened to the consistency of syrup, about 3 minutes.

Turn off heat and allow to cool slightly before adding the fruit.

Garnish with cinnamon, vanilla extract, and a scoop of the ice cream. Enjoy!