Ginger Jellies

(for calming the stomach and preventive for motion sickness)

2 (1 ounce) envelopes plain Knox gelatine
4 1/3 cups granulated sugar
8 ounces fresh ginger, peeled, coarsely chopped
Confectioners' sugar (for rolling candy)

Coat an 8-inch square pan with vegetable oil cooking spray. Set aside. Put 2 cups water in a large saucepan, sprinkle gelatine evenly over surface and let soften (about 4 minutes). Add sugar. Warm slowly over low heat, stirring with a wooden spoon, until sugar dissolves (about 10 minutes). Increase heat and bring to a boil. Add ginger. Reduce heat to medium-low and boil steadily for 15 minutes. (Watch carefully to prevent boiling over; reduce heat if necessary.)

Let stand for 10 minutes, then pour mixture through a strainer into a prepared pan. Allow to sit, uncovered, 24 hours. Then cut ginger jelly into 1-inch squares and roll lightly in confectioners' sugar. Sugared jellies will keep in a plastic container, tightly sealed and refrigerated, for about 2 months.