Pâte de fruit

Name: Pâte de fruit
Ingredients: 500 g Fruit purée (flavor of choice); 500 g Granulated sugar (1); 60 g Glucose syrup; 14 g Pectin, yellow; 50 g Granulated sugar (2); 20 g Citric acid

Sugared fruit jelly.

View the Boiron usage tables here for handy overviews of the quantities.

Ingredients

500gFruit purée (flavor of choice)

500gGranulated sugar (1)

60gGlucose syrup

14gPectin, yellow

50gGranulated sugar (2)

20gCitric acid

Preparation

Bring the fruit puree to a boil with 500 grams granulated sugar and glucose.
Mix 50 grams granulated sugar with the pectin.
Add the pectin mixture to the boiling mass and heat to 107°C.
Remove the pan from the heat, add the citric acid, pour into the desired mold, and let set.