Step 1

Remove any skin and puree fresh fruit.

Step 2

Line an 8x8 square pan with cling wrap.

Step 3

Combine the first quantity of sugar (4oz) and pectin.

Step 4

Bring fruit puree to a boil. Add first quantity sugar/pectin mixture, whisking it in gradually, and mix until well combined.

Step 5

Add the second quantity of sugar and corn syrup/glucose and cook the mixture until it reads 225 degrees on a candy thermometer.

Step 6

Remove the mixture from heat. Add the citric acid and vanilla bean paste. (The citric acid activates the pectin to thicken things up). Pour into the prepared pan to set.

Step 7

Let the candy set for 90 minutes at room temperature.

Step 8

Turn out on a sugared surface.

Step 9

Cut the peach jelly candies into small pieces or shapes. Roll exposed edges in sugar.