In the Middle East, this sweet is served with coffee to friends who drop in for a visit. It calls for simultaneous cooking and stirring in 2 pans. Have everything ready before you turn on the heat

Put into a very heavy 2-quart pan: 2 tablespoons water

3/4 cup liquid fruit pectin

Stir in: 1/2 teaspoon baking soda

The soda will cause foaming. Do not be alarmed. Put into another pan: 1 cup light corn syrup

3/4 cup sugar

Put both pans on high heat. Stir alternately 3 to 5 minutes or until foaming has ceased in the pectin pot and boiling is active in the other. Then, still stirring the corn syrup mixture, gradually and steadily pour the pectin mixture into it. Continue stirring and boiling, and add during the next minute: 1/4 cup any jelly: apple, currant, apricot,

raspberry, peach or quince

Remove the mixture from heat and stir in: 1 tbsp lemon juice

(1 teaspoon grated lemon rind)

(1/2 cup broken pistachio or other nutmeats)

Pour into an 8 x 8-inch pan. Let stand at room temperature about 3 hours. When the mixture is very firm, sprinkle with: Confectioners' sugar

Cut into shapes or squares by pressing down with a buttered or sugared knife. Release the candies onto a sugared tray so all sides become coated. If you plan packing these candies, let them stand sugared 12 hours or more on a rack. Redust on all sides and pack, then store tightly covered. Should you want to dip them in chocolate, remove excess sugar first.