- 2 Teaspoons pectin
- 1/4 Cup granulated sugar
- 2 1/2 Cups fruit purée, flavor of your choice
- 2 1/2 Cups granulated sugar
- 1/4 Cup light corn syrup
- 1/4 Cup Trimoline or glucose
- 1 Teaspoon citric acid
Oil a cake ring and place it on a nonstick silicone mat. Set aside.
Mix the pectin and ¼ cup of granulated sugar together. Add the fruit pureée to the pectin/sugar mixture and place in a saucepan. Bring the mixture to a boil.
Stir in the remaining sugar, corn syrup, and trimoline. Cook the mixture to 225 degrees, then remove it from the heat.
Mix the citric acid with a small amount of water just to dissolve the crystals, and add it to the cooking mixture. Whisk to combine. Pour the mixture into the oiled ring on the silicone mat. Let cool completely.
Once set, cut into desired shapes and toss the pieces in granulated sugar.
*For strawberry, raspberry, or passion fruit purées, increase the amount of pectin to 2 ½ teaspoons.