| • | 1 jar The Perfect Purée Blackberry Puree, thawed |
| • | 4 1/5 oz. sugar |
| • | 1 oz. pectin |
| • | 10 oz. apple juice |
| • | Pinch of salt |
| • | 1/2 tsp. Saigon cinnamon |
| • | 35 oz. sugar |
| • | 6 oz. corn syrup |
| • | 13/20 oz. citric acid |
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| Method: |
| 1. | Add Blackberry Puree, apple juice, cinnamon and salt. |
| 2. | Bring to a low boil add first amount of sugar, pectin and citric acid. |
| 3. | Bring to another boil and add second sugar and corn syrup. |
| 4. | Cook to 233°F. |
| 5. | Pour into mold, once cooled toss in ultra fine bakers’ sugar. |
| 6. | You can add some citric acid to the sugar mixture if you would like a punch of sourness. |
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