Ingredients

• 550g Sugar
• 40g Pectin
• 0.5L Fruit juice 
• 180g Liquid glucose 
• 100g Caster sugar 

Tools

• Flexi Beater
• Colander
• Sieve 

Method

1. Mix the sugar into the pectin. Attach the Flexi Beater, add the sugar, pectin, juice and glucose to the mixing bowl. Heat to 100ºC on speed 1 using the pulse function. When the mixture starts to boil, set the time to 10 minutes and continue with the speed and t
2. Line a 30 x 20 x 2.5cm tray with cling film, then carefully pour the syrup into the tray and leave to cool for at least 1 hour. When it is cooled, turn it out onto a chopping board, cut into 3cm cubes and then roll in caster sugar.

Variations

Passion Fruit:

• Squeeze 10 passion fruits to make 450ml of juice. Boil the juice with 50g of sugar, then pass it though the Colander & Sieve Attachment.

Apple:

• Instead of the purée use a 500ml of good apple juice, preferably pressed or freshly squeezed.

Redcurrant:

• Boil 450g of redcurrants with 75g of sugar.

Lime:

• Squeeze 10 limes to get 450ml of juice, then boil with 50g sugar.

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