Blueberry jelly

Recipe of Yuri Cestari

Excellent structure for cutting, good freeze-thaw cycle stability. Slight loss of colouring combined with white layering, slowed down to a large degree by the high glucose syrup content. The lemon juice acidifies the mass, and reduces the sweetness on tasting.

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Ingredients

  • 670 g blueberry purée
  • 120 g lemon juice
  • 90 g granulated sugar
  • 90 g glucose syrup
  • 50 g dextrose
  • 70 g GELECTA COLD
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Blueberry jelly
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