Culinary Institute of America

Fruit Jellies

Preparation info
  • Makes

    125 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
Applesauce 11

Method

  1. Spread the applesauce in a hotel pan and place in a 200°F/93°C oven for 30 minutes to remove moisture.
  2. Line a half sheet pan with parchment paper.
  3. Combine the applesauce, fruit purée, and glucose syrup in a heavy-bottomed saucepan. Blend the pectin with 3½ oz/100 g of the sugar and, off the heat, whisk into the fruit purée mixture. Bring to a rolling