- 1kg fruit boiron (mango, raspberry)
- 1kg caster sugar
- 65g pectin
Fruit Jelly
Ingredients
Method
Prepare a clingfilm lined small shallow gastro tray
Cook all together in a saucepan, whisking until it reaches 108c
Pour into the tray, and bang on the bench to smooth out lines
Set in the fridge for 2 hours until set
Remove and Cut with a hot knife
Then sprinkle with caster sugar until coated, keep in a airtight container for 2 days
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