Ginger Jellies

This is used for calming the stomach and as a preventive for motion sickness.

Ingredients

• 2 (1 ounce) envelopes plain Knox gelatine
• 4 1/3 cups granulated sugar
• 8 ounces fresh ginger, peeled, coarsely chopped
• Confectioners' sugar (for rolling candy)

Instructions

1. Coat an 8-inch square pan with vegetable oil cooking spray. Set aside.
2. Put 2 cups water in a large saucepan, sprinkle gelatine evenly over surface and let soften (about 4 minutes).
3. Add sugar. Warm slowly over low heat, stirring with a wooden spoon, until sugar dissolves (about 10 minutes).
4. Increase heat and bring to a boil. Add ginger. Reduce heat to medium-low and boil steadily for 15 minutes. (Watch carefully to prevent boiling over; reduce heat if necessary.)
5. Let stand for 10 minutes, then pour mixture through a strainer into a prepared pan. Allow to sit, uncovered, 24 hours.
6. Cut Ginger Jelly into 1-inch squares and roll lightly in confectioners' sugar.

Notes

Sugared jellies will keep in a plastic container, tightly sealed and refrigerated, for about 2 months.