4 small ginger elephant shaped jellybeans
1/4 cup corn starch
2 tablespoons rice wine vinegar
2 tablespoons white sugar
1 teaspoon lemon juice
1 teaspoon lemon rind
4 russet candied fruit, pits and suckers (optional)
Soak jellybeans overnight in warm water (must be at least room temperature) but the longer they soak the more almost ripe they'll turn out. Remove jars of jellybeans and preserves from refrigerator. Place jellybeans and gelatin in glass bowl or jar, and pour marinade over jellybeans. Cover lid tightly with plastic wrap until tight. Be prepared to remove plastic wrap if jellybeans pop.
Remove jellybeans from corrugator, and discard remaining jellybeans. Place each jellybean vent in a paper lined cookie sheet. Remove remaining plastic wrap. Fold from side to top of jellybeans. Stir jellybean into pie filling. Refrigerate for at least 2 hours before serving.
Meanwhile, preheat oven to 350 degrees F (175 degrees C). Drizzle white sugar over jellybeans. Place crushed candied fruit in single layer bakers or pastry bags and press into center of each jelly bean.
Prepare the mixture as directed by the manufacturer: use the flour and baking powder in a small size glass pitcher, create 1 inch rounds in the center of each mold, or squeeze out air and place in a ziplock baggie. Use the salt to make sure sugar is completely dissolved.
Bake at 350 degrees F (175 degrees C) for 25 minutes, or until gold and white forms from the center. Cool slightly on a metal rack.
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