Blackberry Pâte 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°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.