Ingredients

Marmalade
pear puree
2 cup
500 g
17.50 oz
16.50 fl oz
rhubarb puree
2 cup
500 g
17.50 oz
16.50 fl oz
yellow pectin
2 tbsp
28 g
0.98 oz
0.92 fl oz
sugar
1 cup
280 g
9.80 oz
9.24 fl oz
glucose syrup
0.75 cup
160 g
5.60 oz
5.28 fl oz
invert sugar syrup
0.75 cup
160 g
5.60 oz
5.28 fl oz
lemon acid
0.75 tbsp
10 g
0.35 oz
0.33 fl oz

Method

Cooking instructions

  1. Combine the two purees together, then add the invert sugar syrup and cook until the sugar dissolves completely.
  2. Sprinkle the regular sugar combined with some pectin on top and bring the mixture to a boil.
  3. Add the glucose syrup and cook until the mixture reaches 103-104C (217.4-219.2F).
  4. Add the lemon acid and mix it all together, then pour the mixture into a 20cm (7.90inch) rectangular cake ring.
  5. Leave for 24 hours to stabilize, then cut the marmalade into small cubes and coat them in fine sugar or dextrose.