Ingredients
- baking tray 60 × 40 cm
- 2 kg Lauretta pectin fruit jelly
- 60 g citric acid solution
- (20 g citric acid dissolved in 40 g water)
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Preparation
- Heating
Transfer the Lauretta pectin fruit jelly to a saucepan and heat gently, stirring continuously, to around 90-95°C (just below boiling). - Adding citric acid
As soon as it reaches the boil, add 60 g of the citric acid solution and mix vigorously for a few seconds to ensure it is evenly distributed. - Pouring
Immediately after mixing, pour the mixture into the prepared molds or onto a flat surface. - Setting
Leave to set at room temperature (for approximately 1-2 hours). - Finishing (optional)
Once set, cut into pieces and coat in sugar. - Tips
Do not boil vigorously or for a prolonged period.
Add the citric acid solution at the very end of the heating process.
Once the acid has been added, work quickly - the mixture begins to set almost immediately.
