Culinary Institute of America

PB&Js

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Preparation info
  • Makes

    156

    pieces
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
JELLY
Raspberry purée or Concord gra

Method

  1. To make the jelly, combine the puree or juice, apple compote, and 3 oz/90 g the glucose syrup in a saucepan.
  2. Mix together 1½ oz/40 g of the sugar and the pectin. Whisk into the puree mixture. Bring the mixture to a boil while stirring constantly.
  3. Add the remaining 12 oz/340 g sugar and return to a boil while stirring.
  4. Add the remaining 6 oz/