Recipes

Line bottom and sides of 8-inch (2 L) square metal cake pan with parchment paper; set aside.

Coarsely chop apples, including peels and cores but discarding seeds. In saucepan, cook apples, berries and water over medium heat, until apples are very soft, about 20 minutes.

In processor, purée apple mixture until almost smooth. Press through fine sieve to make 2 cups (500 mL) purée.

In clean saucepan, bring purée with sugar to boil over medium heat; boil, stirring often, until candy thermometer reaches gel point stage of 218°F (103°C), or when spoonful cooled on cold plate wrinkles and does not run together when separated with finger, 20 to 30 minutes.

Remove from heat. Immediately whisk in pectin. Pour into prepared pan. Let stand at room temperature, without disturbing, until set, 18 to 24 hours.

Turn out onto parchment paper–lined cutting board. Using greased sharp knife, trim edges to straighten. Cut into 42 cubes, cleaning and greasing knife after each cut.

Topping: Place sugar in dish. Coat jellies in sugar. Let dry on rack for 3 days. (Make ahead: Store layered between waxed paper in airtight container for up to 2 weeks.)

Variation: Green Apple Gelées: Omit berries. Increase apples to 4 (1-1/2 lb/750 g).