Ingredients

1000 gr. Raspberry pure
1000 gr. Sugar
30 gr. Fruit pectin
300 gr. Glucose
5 gr. Citric acid
Process:
Heat the fruit puré until boiling point
Mix 100 gr. of sugar with the pectin and then add to the pure stirring constantly
Boil again and add half sugar
Boil again and add the sugar remaining
Heat again until boiling point and add the liquid glucose
Cook low heat until 106ºC
Add the citric acid and remove from the heat
Put in a frame or molds

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