Plum Wine and Apple Pectin

Name: Plum Wine and Apple Pectin
Cuisine: Australia
Ingredients: 35 g (1¼ oz) liquid glucose; 5 g (⅛ oz) apple pectin; 120 g (4¼ oz) Japanese plum wine; 120 g (4¼ oz) fresh green apple juice, strained through muslin (cheesecloth); 1.5 g (½0 oz) citric acid; 180 g (6⅓ oz) caster (superfine) sugar; ¼ teaspoon yukari (salted shiso)

Preparation info

Difficulty
Medium

Appears in

Sepia

By Martin Benn

Published 2014

About

Ingredients

5 g (⅛ oz) apple pectin
180 g (6⅓

Oceania
Australia
Sydney
Preserve
Vegan
Gluten-free

Method

Place the pectin, 17 g (⅗ oz) of the sugar and the citric acid in a bowl and mix together well.

Spray a 24 × 18 × 4