Ingredients
Marmalade
pear puree
500g
17.50oz
2cup
33.50tbsp
rhubarb puree
500g
17.50oz
2cup
33.50tbsp
yellow pectin
28g
0.98oz
2tbsp
sugar
280g
9.80oz
1cup
18.76tbsp
glucose syrup
160g
5.41fl oz
invert sugar syrup
160g
5.41fl oz
lemon acid
10g
0.35oz
0.67tbsp
Method
Cooking instructions
- Combine the two purees together, then add the invert sugar syrup and cook until the sugar dissolves completely.
- Sprinkle the regular sugar combined with some pectin on top and bring the mixture to a boil.
- Add the glucose syrup and cook until the mixture reaches 103-104C (217.4-219.2F).
- Add the lemon acid and mix it all together, then pour the mixture into a 20cm (7.90inch) rectangular cake ring.
- Leave for 24 hours to stabilize, then cut the marmalade into small cubes and coat them in fine sugar or dextrose.
