Amount: 1700 g Preparation Time: approx. 60 minutes, drying time approx. 1 hour. Shelf Life: approx. 1 month.
Ingredients: 45 g citrus pectin 50 g citric acid 500 g dextrose monohydrate 3 ml red coloring 7 ml raspberry flavour Tools: 1 syringe 2 ml 1 saucepan (min. 2 l) 1 scales 1 whisk 1 candy mat or baking paper 1 spatula 1 ladle baking paper 1 baking tray/form You will also need: 845 g ordinary sugar 500 ml water
1. Heat up 500 ml of water in a saucepan until it is lukewarm. 2. Mix 45 g citrus pectin and 85 g sugar and whisk it in the lukewarm water. 3. Let the mixture boil for 2-3 minutes, stirring until everything is dissolved. 4. Add 760 g sugar – a little at a time - whilst stirring. 5. Add 500 g dextrose monohydrate in the same way. 6. Let the mixture to boil for 15 minutes whilst stirring. 7. Add a citric acid solution made from 7 ml ( tbsp) citric acid dissolved in 2 tbsp of hot water. 8. Remove the saucepan from the heat, skim the bubbles off the mixture if necessary and allow to cool slightly. 9. Add 3 ml of red coloring and 7 ml of raspberry flavour. 10. Line a small baking tray with baking paper and pour in the fruit jelly, approx. 1-2 cm thick. 11. After about an hour, the fruit jelly can be cut into little squares with a knife or a pair of scissors. Turn the the fruit jelly in sugar, adding a small amount of crushed citric acid.