Peach Gelatin Candies

Prepare an 8x8-inch baking dish by covering it with a layer of plastic wrap.

Mash peaches and squeeze lime juice in a blender until you get a very smooth mixture.

Pour the peach mixture into a saucepan over medium heat, add 1/2 cup sugar and stir constantly until it reaches boiling point. Cook for about 15 minutes, stirring continuously to avoid scorching.

Add the remaining 1 1/2 cups sugar and pectin to the saucepan, stirring well. Use a thermometer to heat the mixture to 205 degrees F (96 degrees C). Continue cooking, stirring constantly, for another 10 minutes. Remove the saucepan from heat.

Pour the cooked peach mixture into the prepared baking dish, gently shaking it to remove any air bubbles. Cover the dish and refrigerate for at least 8 hours or overnight.

Sprinkle half of the 1/2 cup sugar over a silicone baking mat, inverting the peach gelee on top. Remove the plastic wrap and sprinkle the remaining sugar over the gelee, creating an even layer. Trim any uneven edges and cut the gelee into 25 squares.