1 12-oz. bag of frozen raspberries, thawed (for jellied apricots, substitute raspberries with 12 oz. of frozen apricots)
3 tbsp. of powdered pectin
2 1/2 cups of granulated sugar
2 tbsp. lemon juice
Nonstick cooking spray
1 cup of granulated sugar for coating
1. Spray plastic skull candy mold with nonstick cooking spray.
2. Purée the fruit using a food processor or immersion blender. Strain the purée into a medium-size saucepot.
3. In a small bowl, toss the pectin with about half of the sugar. Add the remaining sugar to the purée.
3. Place the pot on medium-high heat and bring to a boil, stirring occasionally with a whisk to prevent the berries from burning.
4. Once the purée begins to boil, gradually add the pectin and sugar mixture little by little while whisking constantly. When the entire pectin mixture is in the purée, continue to boil the mixture until it reaches 221 degrees Fahrenheit.
5. Pour some of the hot purée into a heat-resistant measuring cup and fill the candy molds using that cup.
6. Let it cool on a flat, even surface to room temperature. Then let it chill in the fridge overnight.
7. Unmold the jellied skulls. Spread the sugar for coating in a shallow bowl or pan and toss the skulls in the sugar to coat. Shake off excess sugar and serve.