Combine sugar and gelatine in a heavy 2-quart saucepan; mix well.
Heat pineapple juice to a boil. Add to gelatin-sugar mixture and stir until gelatin
is dissolved. Bring to a boil. Lower heat and simmer steadily for 20 minutes. Remove
from heat and add lemon and orange juices and peel. Stir in food color and nuts.
Let stand a few minutes, then strain into two buttered 9 x 5 x 3-inch loaf pans.
Candy should be from 1/2 to 1 inch thick in pans.
Cover and refrigerate for 24 hours
or until firm.
An hour before you are ready to dip jellied boiled candy recipes, remove it from
refrigerator to a cool room (55-60 degrees F). Cut into pieces about 1 1/4 x 1 inch.
Place on wax paper dusted with cornstarch.