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“This recipe is by Deb Wise and was published in the December 2012 issue of Cooking Light magazine. She suggests that you use fruit concentrate or a fruit purée. From perfect purée .com. I plan to experiment with different flavors. ( Note: make sure you use a liquid fruit pectin like Certo).”
10hrs 23mins

Ingredients Nutrition


  1. Line a 9x 5 loaf pan with plastic wrap and coat with cooking spray.
  2. Bring 1 1/4 cups sugar, concentrate/purée, applesauce, and corn syrup to a boil in a sauce pan. Cook until thermometer says 224 degrees. (About 10 minutes) Add pectin and bring to a boil for one minute. Remove from heat and stir in lemon. cover and let stand at room temperature overnight.
  3. Sprinkle top evenly with one tablespoon sugar. Invert gelee onto cutting board. Remove plastic. Cut into 32 pieces. Roll gelees in remaining sugar.

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