Pectin Jellies


Preparation info

  • Difficulty


  • Yield:

    180 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Fruit purée 350 g 12 oz 20%
Apple compote (see Notes) 200 g 7 oz 11%
Glucose syrup 160 g 6 oz 9%
Sugar 80 g 3 oz 4%
Pectin 20 g 1 oz 1%
Sugar 660 g 23 oz 37%
Glucose syrup 310 g 11 oz 17%
Lemon juice 20 g 1 oz 1%
Batch Size 1800 g 64 oz 100%
Sugar, for finishing as needed


  1. Combine the fruit purée, apple compote, and 160 g of glucose syrup in a saucepan.
  2. Mix together the 80 g of sugar and the pectin. Whisk the mixture into the purée-syrup mixture.
  3. Bring to a boil, stirring constantly.
  4. Add the 660 g of sugar and return to a boil while stirring.
  5. Add the 310 g of glucose syrup and continue cooking over low heat, stirring, until the batch reaches 106°C/223°F, or 75° Brix. This takes approximately 8 minutes of gentle boiling.
  6. Add the lemon juice and pour the mixture into a frame 12 × 12 × ½ in set on oiled parchment paper. Sprinkle sugar on top of the jelly before it sets.
  7. Allow to set until firm, at least 1 hour; overnight if desired.
  8. Cut into rectangles, using the 15-mm and 30-mm strings on a guitar.
  9. Roll the rectangles in granulated sugar immediately.

Peach Melba Jellies

Starch molds are imprinted with channels, then filled first halfway with peach pectin jelly, and then the rest of the way with raspberry pectin jelly. After the jellies set, they are removed from the starch, moistened lightly, rolled in sugar, and cut into pieces using the 15-mm strings on a guitar. Each piece is then rolled in granulated sugar.