Pear Fruit Jellies
Recipe courtesy of: Leonce Blanc
These refreshing Pear Fruit Jellies from Leonce Blanc are the pear-fect flavor combination of summer and fall.
200g Glucose Syrup
15g Cream of tartar (OR 20g 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.
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