Just one last sweet orange-colored autumnal recipe before I begin with the savory versions of orange-colored squash recipes … What can you do with your extra homemade pumpkin purée ? Well you can just eat it with a spoon or you can make quick and easy fruit jellies ! My last 2 recipes used pumpkin purée incorporated in the pumpkin caramel and also a softer pumpkin jelly, closer to a jam. The idea behind this easy recipe is to thicken up the pumpkin jelly and use up the sweet juice of the roasted pumpkin as well, with extra gelatin to firm it up and sugar, but not too much ! I like the idea that my fruit jellies are 50% natural fruit and juice and 50% added sugar and nectar or syrup. Then you need to decide how to shape them. I used a silicone mould and it’s easy to pop the individual jellies out but you can also use a larger square pan and cut them into smaller squares; What else can I say ? Agave nectar or agave syrup, that I use a lot is a very healthy alternative to corn syrup with a very low glycemic index (9 times less compared to corn syrup) so quite acceptable especially if you’re watching your sugar intake ! Enjoy … :)