Super simple and lovely jelly bonbons, vegan and amazing natural taste!
I usually do not like jelly candies, but if they are homemade they are amazing! Of course without gelatine! This recipe works with strawberry, raspberry or apricot purée.
Ingredients
Sugar #1 100g
Yellow pectin 20g
Puree with 10% sugar 225g
Water 150g
Sugar #2 350g
Glucose 175g
optional ( Citric acid 1:1 10g for flavour (powdered citric acid with water)
Mix sugar # and pectin. Warm puree and water, at 50C sprinkle in the pectin/sugar while stirring consistently. Bring to boil and add sugar #2, glucose and boil up to 105-107C. Stir in the citric acid 1:1.
Pour jelly immediately into a 2cm deep frames 36 x 40cm on silicon paper or baking paper. (Or in small holes in starch, see lemon jelly bonbon recipe).
Allow to cool and cut into cubes. Roll in sugar.
Good luck!!
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