Gummy fruity things are great.   Really great.  But can we ever know what is in a Swedish Fish?  Why is it Swedish?  Should I give this gummy fruity thing a country of origin?

I move into my apartment tomorrow.  I have been on a marathon to get to this point.  More detailed and sound minded blog posts to come.  In the meantime: Pomegranate Blueberry Fruit Jellies aka Gummy Bears for Europeans.

Adapted from Martha Stewart

Sprinkle 4 packets of gelatin (so one ounce total) over 2/3 cups of fruit juice.  I used pomegranate juice but if you want these to be a brighter color choose cranberry or whatever you have on hand that you typically mix with vodka.  Let sit for five minutes.

This will look weird

In the meantime: combine 2/3 cups of a pomegranate juice with 1.5 cups of sugar in a saucepan over medium high heat.  Stir for five minutes (it should boil).

Whisk in two cups of jam or preserves and cook for 2-3 minutes until syrupy.  I used blueberry and it was a little chunky/annoying/dark in color so raspberry probably would have been better although this still tasted really good.

Whisk in gelatin mixture until gelatin dissolves.

Pour this mixture through a fine-mesh sieve into an 8-inch square baking dish.  This will be annoying if you have hunks of berries going on.

Refrigerate for 3 hours (or up to 2 weeks).

Place 0.75 cups of sugar on a plate.  Cut fruit jelly into 1-inch squares and toss in sugar to coat.  Package some of these up for your movers the next day otherwise you will go into a food coma from eating so many.

Fruit Jellies > Swedish Fish