Pineapple Jellies

Pineapple Jellies

1 (20 ounce) can crushed pineapple, undrained

2 (1/4 ounce) envelopes plain gelatin

1 1/2 cups granulated sugar

1 TBS. lemon juice

cornstarch or powdered sugar

powdered sugar

Butter an 8" square baking pan; set aside. In a small bowl combine 1/2 cup

of the pineapple and the gelatin; stir until well mixed. Set aside. In a

2-quart saucepan combine 3/4 cup of the pineapple with sugar and lemon

juice. Stir with a wooden spoon until well mixed. (You will have extra

pineapple.) Place over medium heat and stir constantly until mixture comes

to a boil. Boil 10 minutes stirring constantly to prevent scorching. Add

gelatin-pineapple mixture and boil stirring constantly 5 minutes more. Pour

into prepared pan and refrigerate overnight. Lightly dust waxed paper with

cornstarch or powdered sugar. Using a spatula loosen the candy from the pan

and flip onto the waxed paper. Cut into 1" squares; roll in powdered sugar.

Store in airtight container. Makes 64 pieces