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Ингредиенты
- Basic recipe from Chocolates and Confections, Peter Greweling
- Flavor combo by The Spiced Life
- 1 lb of lemon juice and strawberry pureeâsee directions for how to measure
- zest of 1 large lemon
- 24 oz (3 cups) granulated sugar
- 6 oz (2 3-oz envelopes) liquid fruit pectin
- juice of half a lemon (if experimenting with other fruit purees, be sure to use 1 tablesp0on minimum with any fruit puree as the acid is necessary)
- additional sugar for coating
View Full Recipe at The Spiced Life
%20next.%20According%20to%20Peter%20Greweling,%20the%20fabulous%20author%20of%20Chocolates%20and%20Confections,%20if%20it%20is%20fruit%20or%20a%20fruit%20combo%20and%20I%20can%20envision%20it%20into%20a%20puree%20I%20can%20try%20it.%20So%20far,%20the%20combo%20flavors%20are%20the%20biggest%20hit%20because%20they%20better%20allow%20me%20to%20regulate%20the%20sweetness%20of%20the%20final%20candy.%3C/p%3E%3Cp%3EIf%20you%20like%20fruity%20candy%20like%20gum%20drops%E2%80%93or%20even%20if%20you%20don%E2%80%99t,%20because%20these,%20in%20my%20opinion,%20have%20a%20far%20superior%20%E2%80%9Cmouth-feel%E2%80%9D%E2%80%93%20you%20must%20try%20to%20make%20these.%20They%20keep%20indefinitely%20in%20a%20sealed%20container,%20although%20I%20have%20noticed%20one%20of%20my%20batches%20got%20a%20little%20wet%20the%202nd%20day%20and%20I%20am%20wondering%20if%20it%20is%20because%20it%20rained.%20Try%20to%20choose%20a%20dry%20day%20for%20making%20them.%20You%20can%20sub%201%20pound%20of%20any%20fruit%20puree%20you%20like,%20or%20use%2010%20oz%20(1%201/4%20cups)%20juice%20plus%208%20oz%20(3/4%20cup)%20unsweetened%20applesauce.%20Note%20that%20you%20will%20use%201%20tablespoon%20of%20lemon%20juice%20at%20the%20end%20of%20the%20recipe%20no%20matter%20what%20fruit%20combo%20you%20choose%20as%20the%20acid%20is%20necessary.%3C/p%3E%3Cp%3EStrawberry%20Lemon%20P%C3%A2te%20de%20Fruit%3C/p%3E%3Cp%3ESpray%20a%209X9%20baking%20pan%20with%20oil%20and%20then%20line%20it%20with%20plastic%20wrap.%20Lightly%20oil%20it%20again.%20Bunch%20the%20plastic%20at%20the%20tops%20of%20the%20pan%20so%20that%20the%20plastic%20wrap%20will%20not%20stretch%20and%20rip%20from%20the%20weight%20of%20the%20jellies%20(wish%20I%20had%20taken%20a%20picture%20of%20this%E2%80%93sorry!).%20Smooth%20the%20bottom%20so%20that%20there%20are%20as%20few%20air%20pockets%20as%20possible.%20Set%20aside.%3C/p%3E%3Cp%3ESet%20up%20a%20food%20processor%20or%20blender%20and%20place%20it%20on%20a%20scale.%20Grate%20the%20zest%20of%20one%20lemon%20into%20it.%20Squeeze%20the%20juice%20of%201%201/2%20large%20and%20juicy%20lemons%20into%20it%20(use%20more%20lemons%20if%20your%20lemons%20are%20dry%20or%20small%E2%80%93this%20is%20basically%20to%20taste,%20i.e.,%20how%20much%20lemon%20do%20you%20want%20in%20your%20strawberry?).%20Then%20add%20strawberries%20to%20reach%20one%20pound%20(16%20oz);%20I%20recommend%20using%20frozen%20if%20you%20are%20off%20season.%20Puree%20until%20smooth.%3C/p%3E%3Cp%3EOpen%20the%20pectin%20packets%20and%20place%20them%20next%20to%20the%20stove%20(I%20use%20a%20deep%20but%20narrow%20bowl%20to%20prevent%20them%20from%20spilling).%3C/p%3E%3Cp%3ECombine%20the%20puree%20and%203%20cups%20of%20sugar%20in%20a%204%20qt%20heavy%20saucepan%20(Greweling%20says%20you%20can%20use%202%20qt%20but%20mine%20boiled%20over).%20Attach%20a%20thermometer%20and%20stir%20over%20medium%20high%20heat.%20Keep%20stirring%20until%20the%20fruit%20sugar%20mix%20reaches%20238%20F.%20Be%20sure%20to%20stir%20constantly%20to%20prevent%20the%20fruit%20from%20scorching%20on%20the%20bottom%20of%20the%20pan;%20it%20is%20best%20to%20use%20a%20silicone%20spatula%20to%20continually%20scrape%20at%20the%20bottom%20of%20the%20pan.%3C/p%3E%3Cp%3EWhen%20the%20puree%20reaches%20238%20F,%20add%20the%20pectin%20and%20return%20to%20a%20boil,%20still%20stirring.%20Stir%20at%20a%20boil%20for%201%20minute.%3C/p%3E%3Cp%3EAfter%20the%20minute%20is%20up,%20turn%20off%20the%20heat%20and%20add%20the%20juice%20from%20the%20remaining%20half%20lemon%20(at%20least%201%20tablespoon).%20Pour%20and%20scrape%20the%20puree%20into%20the%20prepared%20pan.%20Sprinkle%20a%20thin%20layer%20of%20sugar%20onto%20the%20jelly%20while%20it%20is%20still%20hot.%20Set%20aside%20to%20cool%20completely.%3C/p%3E%3Cp%3EWhen%20the%20jelly%20is%20cool,%20invert%20it%20onto%20a%20wooden%20cutting%20board%20and%20then%20remove%20the%20plastic%20wrap.%20Use%20an%20oiled%20chef%E2%80%99s%20knife%20to%20slice%20the%20jelly%20into%20squares%20(or%20whatever%20shape%20you%20want)%20and%20then%20roll%20the%20individual%20pieces%20in%20more%20sugar.%20Store%20in%20a%20sealed%20container.%3C/p%3E){kind=link}