Black Currant

• 1200 g granulated sugar
• 26 g apple pectin
• 500 g<

Cooking temperture: 107°C/225°F

Whisk sugar and pectin to combine in a small bowl. In a medium sized pot, heat puree to a simmer and whisk in the sugar and pectin to dissolve. Bring to a boil, whisk in glucose and cook to [the temperature listed below]. Remove from heat and mix in tartaric acid solution. (To make the solution, mix 1 part tartaric acid with 1 part water and bring to a bo