No Passover Seder is complete without Joyva Jell Rings.
What makes the jellies so special is that they deliver the tanginess of raspberries enrobed in a thin layer of dark chocolate—sweet but not too sweet and texturally perfect, with a little snap from the chocolate shell and the firm but tender jelly filling inside. There is a certain ritual to the way I eat them, even now as an adult: I love to bite into the doughnut-shaped candy and wiggle the dark chocolate shell away from the squishy jelly with my tongue.
These days, the jellies are stored in the snack drawer in my kitchen year-round, and I often bring some to my daughter when I pick her up from preschool in a thinly veiled attempt to indoctrinate the youth. Each 9 oz. box contains 18 candies, which I can’t help but assume is an intentional nod to Chai, the symbol of life and luck in Judaism. But even if it’s just a coincidence, the treats symbolize life to me.
Joyva is among a dying breed of Jewish, family-owned operations that started with one ambitious immigrant. When Nathan Radutsky landed in America from Ukraine in 1906, he brought with him a family recipe for
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