Blackberry Pate de Fruit

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
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 degrees.
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.