Blood Orange Pâte de Fruits

• 940 ml (31 fl oz) blood orange juice, strained
• 60 g (2¼

Line a baking tray with thick plastic wrap.

In a saucepan, bring the blood orange juice to the boil. Mix the caster sugar and pectin together in a bowl and in a separate smaller bowl, dilute the tartaric or citric acid in the water. When the blood orange juice has boiled, stir in the pectin and sugar mixture with a whisk. Bring the mixture to the boil again, then mix in