Fruit paste : Blood orange flavor

Fruit paste : Blood orange flavor

Blood orange puree concentrate

100g sugar

Acid solution (50% water + 50% citric acid)

  • 1. Mix the pectin with 100g of sugar.
  • 2. Heat the puree to 50°C and pour the sugarpectin mixture. Bring to the boil for 1 minute, then add the remaining sugar and glucose.
  • 3. Cook at 107°C or 75°Brix.
  • 4. Remove from the heat and add the acid solution. Pour into frames.
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