Packed with the bright flavor of fruit, these jewel-colored candies are a welcome change from chocolate. Almost any fresh or thawed frozen fruit may be used, and two or more fruits may be combined.

Line an 8-inch square baking pan with lightly oiled parchment paper or a silicone liner that extends over two sides. Or, have ready silicone molds. Place in a medium heavy-bottomed saucepan:

Cook the berries over medium heat until they release their juices, about 5 minutes. Strain the berries through a fine-mesh sieve into a medium bowl, pressing against them with a silicone spatula to extract all the juice. Measure out ⅔ cup puree (save the remainder for another use) and transfer to a large bowl.

Stir into the puree:

Sprinkle over:

Stir the gelatin into the mixture, then set aside to allow it to soften. Combine in a large heavy saucepan:

Cook over medium heat, stirring, until the sugar dissolves. Brush down the sides of the pan with a pastry brush dipped in warm water. Increase the heat to high and cook, without stirring, to 236°F, the soft-ball stage. Remove from the heat and add the gelatin mixture, stirring until the gelatin is completely dissolved. Return the pan to the heat and cook, stirring constantly, to 224°F. Immediately pour the jelly into the prepared pan or molds. Let the jelly sit at room temperature for 12 hours before cutting it.

Invert the candy onto a cutting board and peel off the paper. Use an oiled, sharp heavy knife to cut the candy into 1-inch squares. Alternatively, use small, oiled cookie cutters to cut out shapes. Roll or dip the jellies in:

coating them completely. Spread out on wax paper to air-dry. Store between layers of wax or parchment paper in an airtight container for up to 1 week at room temperature or up to 2 weeks in the refrigerator. Serve at room temperature.