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Clover Duo fruit jellies

Clover Duo fruit jellies

Clover Duo fruit jellies

Recipe By Abbigail Damon

Ingredients:
420ml Clover Duo Peach & Apricot flavour
10g tartaric acid
430g sugar, divided
10g pectin
200ml grapefruit / lemon juice

How to make it:
Grease a 20×20cm square pan
In a small bowl combine 20ml of the Clover Duo with the tartaric acid. Whisk until the acid is fully dissolved and set aside.
In another bowl mix together 30g of the sugar with the pectin and set aside.
In a saucepan combine the remaining 400ml of Clover Duo, 200ml grapefruit/ lemon juice and the pectin mixture. Lightly whisk to ensure that there are no lumps.
Bring the mixture to a boil over high heat, continue to stir. Boil for 60 seconds to ensure the pectin is fully hydrated. Add the remaining 400g of sugar and bring back to a boil while continuing to stir for 10-15 minutes  until it no longer sticks to the sides of the saucepan . Be careful not to burn the mixture. Add the tartaric acid mixture and whisk aggressively to ensure that everything is well combined. Carefully pour into the prepared pan and spread to even out the mixture. Allow to set for 1 hour. Cut into cubes and coat in sugar

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