Makes 24 pieces
1 cup boysenberry jelly (strain all seeds when applicable)
½ cup cherry jelly
¾ cup water
¾ cup granulated sugar (plus extra for dusting)
3 Tbsp. unflavored powdered gelatin
Spray a silicone candy mold with non-stick cooking spray.
In a 3 quart, non-reactive saucepan, heat the jelly, water, sugar, and gelatin. Once sugar is melted, place a candy thermometer into the pan. Stir constantly until the syrup reaches 220˚ F.
Very carefully pour the mixture into the prepared pan and allow the mixture to cool to room temperature. Cover the top of the mold pan with plastic wrap and refrigerator overnight.
Gingerly remove the jellies from the candy mold and toss with extra granulated sugar to coat. Keep in an airtight container.