Apple Jellies

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The National Culinary Review, November 2003


4 cups Granny Smith apple juice
1 ounce lemon juice
1 tablespoon pectin, mixed with 3 ounces granulated sugar
18 ounces sugar
8 ounces glucose
1 tablespoon citric acid solution
1 tablespoon apple extract
Granulated sugar to coat jellies


Method: Combine apple juice and lemon juice in saucepan. Heat until warm. Whisk in premixed pectin and sugar. Bring to a boil. Add remaining sugar and glucose. Cook to 107° F. Remove from heat, add citric acid and apple extract, and pour into molds. Allow to cool completely. Cut into shapes and toss in granulated sugar.


approximately 100 small squares


Dessert, The National Culinary Review, Vegetarian

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