How to make fruit jelly

It can be said that it is natural for children to love eating candy, especially the fruit gummy candies that have become popular in recent years. They have a good taste and unique flavor and are deeply loved by people. Many people choose to make their own fruit gummy candies, but how do you make fruit gummy candies? The raw materials used include fruit puree and white sugar. Edible glue is also a must, but you must pay attention to the amount used during the production.

Ingredients

190g passion fruit puree 160g sugar

40g syrup 8g apple pectin

2g citric acid 3g water

French fruit candy making steps

1. Mix apple pectin with 20 grams of sugar and dissolve citric acid in water

2. Heat passion fruit puree to 40 degrees and add apple pectin in step 1.

3. Continue to heat over low heat until it is almost boiling, add the remaining sugar and syrup, stirring constantly in the middle

4. Continue to simmer the puree on low heat until it reaches 107 degrees, remove from heat, add 1 cup of citric acid, and mix well

5. Quickly pour the fruit puree into the silicone mold and remove it from the mold after one hour at room temperature or refrigeration.

6. Roll the soft candy in white sugar and seal it for storage.

Tips

First, I increased the amount of apple pectin because I like to eat chewier ones.

Secondly, apple pectin can be added in 2-3 times. If it is added all at once, it may not be mixed well and may easily clump.

Try to use a thick-bottomed pot

Fruit jelly recipe 2

Recipe Introduction

Method (1) It must be cooked over low heat until it becomes viscous. If there is no thermometer to measure, you can take a small drop and drop it on the container. If it solidifies immediately, it is ready. If it remains liquid, you must continue to cook. About 50

Material

1. 30g agar powder, 400g water, 400g granulated sugar, 2. 100g kiwi juice, 3. 100g orange juice, 4. 100g pomegranate juice, 5. Brandy to taste, 6. Coarse granulated sugar to taste

practice

(1) Cook ingredient 1 until it reaches 110°C. Remove from heat and divide into 3 equal portions for later use.

(2) Add one portion of juice to each portion, then add an appropriate amount of brandy and mix well. Pour into a flat plate and let cool for later use.

(3) Take out the soft candy after it has cooled and hardened, press it into shape using a two-color cookie mold, and then sprinkle it with coarse sugar.