Ingredients
- 2/3 Cup Pacific HM-100 Pectin
- 9 Cups Sugar
- 4 Cups Fruit Juice
- One 16-oz. bottle Corn Syrup, heated
- Flavor and Coloring as desired
- 3 tsp. Citric Acid, dissolved into 3 tsp. water
Instructions
- Dry mix Pectin with 2 Cups of the sugar.
- Bring water to a boil and slowly add pectin/sugar mix while stirring.
- Once dissolved, add remaining sugar and heated corn syrup.
- Cook to 80 brix.
- Add flavor and coloring (if desired).
- Add citric acid solution just before you pour on slab.
- Pour quickly onto slab before the solution begins to set.
- Once cool, cut candies and roll them in sugar to prevent sticking.
© 2021 Printed at PacificPectin.com
Yield: Approximately 200 1-inch x 1-inch x ½-inch thick candies.
Ilse Dujmovic
Why do I need to use the corn syrup since we are always told how bad corn syrup is for our health?
Teri
Hello, this is just a sample recipe. You can use other sweeteners.
Nancy
I just cannot spend $90 on pectin for a home kitchen. Is there any way to buy it in (much) smaller quantities? If not can you recommend another pectin. I have already had multiple recipe failures.
Thank you so much, Nancy
Teri
Hi Nancy
Give us a call 877-886-5151 or email me @ support@pacificpectin.com and we can definitely help you with a smaller size as well as help you figure out what might be going on.
Fran Rupley
what is 80 brix temperature in Fahrenheit
Teri
Hello Fran
Although there is a correlation between Brix and temperature, we highly recommend using a refractometer to measure Brix. Using a refractometer guarantees that no other variable such as altitude etc.. is effecting the Brix-temperature relationship. It is possible to take note of the temperature at your desired Brix level using a refractometer and cook to that temperature in the future. If you are trying to cook using a thermometer this is the easiest way to ensure the accuracy of your cook temperature.
Lise Rousseau
In the recipe, you refer to a slab. I assume you mean something like a marble slab? Can these be poured into a cookie sheet or molds?
Thanks
Teri
Hi Lise
Yes, you can use molds or a cookie sheet either one.
kevin
is your pectin HM-100 a slow set or rapid set?
Teri
Hi Kevin
It is a slow setting pectin.
Harry
Hi thanks for the recipe! Is the citric acid enough to preserve and make it shelf stable?
Teri
Hi Harry
You are very welcome. We are always here to help. The sugar in the recipe is what makes it shelf stable. If you are using our recipe you will be fine.