Perry Jelly Candy



  • 50g powdered fruit pectin
  • 1 cup sugar
  • 1 cup light corn syrup
  • 3/4 cup perry – we recommend ‘The Berg’ by Paracombe Premium Perry
  • 1/4 teaspoon baking soda
  • extra sugar for dredging



Warning: this is a two day project.

  1. Oil a flat sided loaf pan.
  2. Whisk together pectin, perry and baking soda in small pan.  Cook on high heat.  At the same time, bring the sugar and corn syrup to a rolling boil, stirring occasionally.  When it reaches boiling, add the pectin/perry mixture.  Cook for about 1 additional minute stirring constantly.
  3. Pour into the prepared pan and allow to cool, loosely covered with plastic wrap, overnight.
  4. The next day invert the pan on to a plate full of sugar.  If you have trouble unmolding the candy, use a knife to loosen it from the perimeter of the pan and carefully slide your fingers underneath the candy to gently peel the candy out of the pan.
  5. Press both sides of the candy into the sugar.
  6. Use a pizza cutter to cut the candy into 1/4 inch slices, then cut each slice into cubes.  Roll each cube in sugar.

Recipe adapted from Coconut and Lime