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Jelly Lsd Acid/ Gummies (127UG)

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Jelly Lsd Acid/ Gummies (127UG)

$240.00

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Basics of Jelly Lsd Making

Jellied Products

  • Jelly Lsd are usually made by cooking fruit juice with sugar. Jelly Lsd should be clear or translucent and firm enough to hold its shape when turned out of the container.
  • Jams are thick, sweet spreads, which will hold their shape, but are less firm than jelly. They are made from crushed or chopped fruits and sugar.
  • Conserves are jams made from a mixture of fruits, especially when they include citrus fruits, nuts, raisins or coconut.
  • Preserves are made of small, whole fruits or uniform-size pieces of fruits in a clear, thick, slightly jellied syrup.
  • Marmalades often contain citrus fruits and are soft fruit jellies containing small pieces of fruit or peel, evenly suspended in the transparent Jelly Lsd.

To Make Jelly Lsd Candies

 

  • Spray two 8-inch square pans with vegetable-oil spray. Prepare flavoring.

  • In a 6-quart saucepan, sprinkle gelatin over 2 cups water; let gelatin soften for about 3 minutes. Add granulated sugar and citric acid. Heat slowly over low heat, stirring constantly with a wooden spoon, until sugar has dissolved, about 10 minutes. Wash down sides of pan with a wet pastry brush to remove any sugar crystals.

    • Increase heat to high; bring gelatin to a boil. Reduce heat to medium low and boil gelatin, without stirring, 15 minutes. The syrup needs to be watched while it boils; if it starts to turn dark tan before the 15 minutes, it is ready. Remove from heat.

    • Let stand for 5 minutes while bubbles dissipate; some white foam will remain. Whisk in flavoring. Without scraping pot, pour evenly into prepared pans. Let stand, uncovered, for 24 hours. Unmold, cut into 1-inch squares or other desired shapes; roll in superfine or confectioners’ sugar, and serve.

    For Rose Jelly Flavoring
    • Whisk together 1/4 cup red-currant jelly, sieved to remove seeds and 1 tablespoon rose water in a small bowl.

    Instructions Checklist
    Instructions Checklist
    For Apricot Jelly Flavoring
    • Chop 4 ounces dried apricots medium fine, place in a small saucepan, and add 1 cup water.

    • Cover, and bring to a boil; reduce heat to medium low, and cook, covered, until water has been absorbed, 10 to 20 minutes. Transfer apricots to a food processor. Process to a fine puree. Transfer to a bowl, and add 1 tablespoon or apricot oil or orange-flower water.

    For Cranberry Jelly Flavoring
    • Place 2 cups fresh or frozen cranberries and 1 cup water in a saucepan; cover. Bring to a boil, reduce heat to medium low, and cook until water has been absorbed, 10 to 20 minutes.

    • Transfer to the bowl of a food processor. Process to a fine puree. Transfer to a bowl. Whisk in 1 tablespoon orange-flower water and 1 cup dried cranberries.

       

    • Place 6 ounces dried figs, chopped medium fine, in a small saucepan, add 1 cup dry red wine and 1/2 teaspoon freshly ground pepper, and cover. Bring to a boil; reduce heat to medium low, and cook for 15 minutes, until most of the liquid has been absorbed.

    • Transfer to the bowl of a food processor, and puree. Transfer to a bowl, and stir in 1 tablespoon pure vanilla extract.

    For Grape Jelly Flavoring
    • Mix together 1/2 cup boysenberry or grape Jelly Lsd and 1 tablespoon pure anise extract or oil in a small bowl.

    Instructions Checklist
    Instructions Checklist
    For Pineapple Jelly Flavoring
    • Chop 8 ounces dried pineapple medium fine. Place in a saucepan with 1 cup water; cover. Bring to a boil. Cook over medium-low heat until most of the water has been absorbed, 15 minutes.

    • Transfer to the bowl of a food processor; process until mixture is as smooth as possible. Transfer to a small bowl, and mix in 1 tablespoon lemon oil.

 

 

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