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1 jar The Perfect Purée Blackberry Puree, thawed |
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4 1/5 oz. sugar |
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1 oz. pectin |
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10 oz. apple juice |
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Pinch of salt |
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1/2 tsp. Saigon cinnamon |
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35 oz. sugar |
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6 oz. corn syrup |
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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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