Mango

• 1110 g granulated sugar
• 24 g apple pectin
• 1000 g

Cooking temperture: 105°C/221°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