Pear Fruit Jellies
Recipe courtesy of: Leonce Blanc
|1 kg||Leonce Blanc Pear Puree|
|200 g||Glucose Syrup|
|15 g||Cream of tartar (OR 20 g Citric Acid)|
1.) Mix the pectin with 25 g or sugar and 100 g of pear puree.
2.) Combine this mixture with the remaining pear puree and bring to a boil with the remaining sugar.
3.) Add the glucose and heat to 225°F (75° Brix).
4.) Pour into a frame. Leave to cool completely before cutting into squares.
5.) Roll in granulated sugar.
6.) Pack in a very dry environment.