apricot cubes (or halves, or puree)
9.90 fl oz
frozen passion fruit pulp
6.60 fl oz
16.50 fl oz
apple pectin (or any other)
0.66 fl oz
0.07 fl oz
tarragon (tarragon) dry or fresh finely chopped
This recipe lets you cook a fresh, flavorous confit from frozen fruits, which contains a minimum amount of sugar.
You will need:
- Cubes (or halves, or puree) of apricot - 1 kg | 2.00 lb
- Mango cubes - 300 g | 10.60 oz
- Frozen passionfruit pulp - 200 g | 7.05 oz
- Sugar - 500 g | 17.65 oz
- Apple pectin (or any other) - 20 g | 0.70 oz
- Citric acid - 2 g | 0.05 oz
- Tarragon (tarragon) dry or fresh finely chopped - a couple of pinches
- Thoroughly mix the pectin with 100 g (3.50 oz) of sugar, and add them to the cold mixture of all the fruits you have.
- Heat to a boil, whisking the mass continuously. Make sure that there are no grains of pectin left in the boiling mixture of fruits ( to do this, just pour a teaspoon of the boiled mixture onto a cold plate: when it cools, the mass becomes gelatinous and there are no grains in it).
- Add the remaining sugar (400 g | 14 oz) to the boiling mixture and again, bring to a boil, while whisking. Boil the mass for 3 to 4 minutes. Add the citric acid, tarragon, then stir the mixture and remove it from the heat.
- Spread the hot confit on jars, screw the tight lids, then cool and store in the fridge for 1 to 2 months. Opened cans are best before 5-7 days in the fridge.