Cranberry fruit jellies

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Fruity homemade candies will add sparkle to any dessert spread.
Cranberry pur?e — 18 oz
Sugar — 18 oz
Pectin — 0,4 oz
Fruit sugar syrup — 2,6 oz
Lemon juice — 0,4 oz
Granulated or powdered sugar — for coating
Oil — optional
Kcal per 100 g — 212
Combine a bit of sugar with pectin and mix thoroughly
Warm pur?e over low heat until it reaches 100 °F
Add the pectin mixture and raise the heat to medium
Bring to boil and add fruit sugar syrup and sugar
Bring to boil
Keep stirring occasionally, until thermometer registers 225 °F
Remove from heat
Stir in lemon juice
Pour into prepared dish (with oiled parchment paper)
Let cool to room temperature and set until ready to cut
Slice jellies with a knife
Roll in sugar before serving