Christmas Jelly Candy - cooking recipe

Ingredients

5 envelopes unflavored gelatin
1/2 c. sugar
2 c. desired fruit juice, nectar or drink (such as cranberry, grape, orange or apricot)
2 Tbsp. lemon juice

Preparation

In 1 1/2-quart saucepan combine gelatin and sugar.
Add fruit juice; wait 5 minutes.
Bring to boiling; reduce heat.
Cook and stir until gelatin dissolves.
Add lemon juice.
Pour into shallow pans or paper baking cups.
Cool.
Chill until firm.
(If desired, loosen sides.)
Carefully turn out of pans, using a wide spatula. Cut with cookie cutters.
Place on wire rack to dry.
Cover pans or store cutouts in single layers, between waxed paper, in airtight containers up to 5 days.
Make 24 (1 1/2-inch) pieces.