Fruit Jellies

BY PHILIPPE PLOQUIN

Recipe for a tray measuring 60 x 40 cm and 1.5 cm high.

CHEF'S TIP: The dosage of yellow pectin depends on the natural pectin content of the fruit. Check the pH of the pulp at 25°C; the pH at the start of cooking should be 3. If the pH is too low, add a sufficient amount of pear pulp; if the pH is too high, add citric acid at the start of cooking.

Fruit jellies strawberry flavor

2 kg strawberry pulp
500 g sugar
60 g yellow pectin
400 g glucose
2 kg sugar
30 g citric acid

METHOD:
Leave the pulp to cool. Stir in the 500 g sugar-pectin mixture.
Bring to a boil.
Pour in the hot glucose, then the 2 kg sugar in fractions.
Cook to 74° Brix. Stir in the citric acid and pour into the tray. Cut into strips with a confectionery cutter to the chosen size, taking care to dip the fruit jelly in the sugar beforehand so that it doesn't stick to the tray.
After cutting the fruit jellies, roll in sugar.
Place on a wire rack and leave to set overnight before packing.

Fruit jellies blackcurrant flavor

2 kg blackcurrant pulp
500 g sugar
50 g yellow pectin
400 g glucose
2 kg sugar
30 g citric acid

METHOD:
The process is identical to that used for strawberry-flavored fruit jellies.

Fruit jellies blueberry flavor

2 kg blueberry pulp
500 g sugar
50 g yellow pectin
400 g glucose
2 kg sugar
30 g citric acid

METHOD:
The process is identical to that used for strawberry-flavored fruit jellies.