1,9 / 10
2 h. 15 min.
Line a 14 cm x 1.5 cm tray with cling film and set aside.
In a saucepan combine the fruit puree and glucose, bring to a boil. Reduce heat and simmer until a thermometer reads 107°C | 225°F.
Add the pectin and the sugar and simmer until the sugar has melted. Cook again until it has reached 107°C | 225°F.
Pour the hot mixture onto your prepared tray and allow to cool at room temperature.
Cut into squares and roll in granulated sugar. Store these in an airtight container at room temperature.