- 1.860L blood orange juice
- 120g caster sugar
- 70g fruit pectin
- 20g citric acid
- 200ml bottled still water
- 1.340kg granulated sugar
- 400g liquid glucose
blood orange pate de fruit
peter Jackson
21st November 2011
blood orange pate de fruit
Boil blood orange juice.
In 2 separate bowls mix the pectin with the caster sugar and in the other ...
Ingredients
Method
Boil blood orange juice.
In 2 separate bowls mix the pectin with the caster sugar and in the other mix the citric acid with the granulated sugar.
Add the pectin mix, bring back to the boil and add the granulated sugar and glucose.
Bring back to boil and cook to 108oc.
When reached at the tartaric mix, whisk.
Pour into the tray and set, cut as required
Roll in extra sugar and set.
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