Jelly Fruits

For the jelly fruits, first mix the citric acid solution lukewarm. For example, take crystalline citric acid with water in equal proportions by weight. E.g. 10 g citric acid and 10 g water. You can also prepare this solution for stock. It has a very long shelf life.

To make the fruit, take a small amount of the sugar and mix it dry with the pectin so that the pectin does not clump.

Add to the warm water, stirring with a whisk, and boil for about 3 minutes until the pectin is dissolved. Only then add the remaining sugar.

Fold in dextrose or otherwise glucose syrup to prevent subsequent crystallization of the sugar.

Boil the sugar solution to 115 degrees. Check with a thermometer.

Stir the fruit powder without lumps into the citric acid solution, put it into liquid and pour the jelly immediately. For example, pour into a greased cake pan. The jelly will then set when you add the citric acid solution.

Cut the jelly fruits into small pieces and roll them in sugar or sugar substitutes.

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