French Fruit Jelly

French Fruit Jelly

1. Put the cherry jam in a small pot and cook over a low heat

2. Mix apple gum with 20 grams of granulated sugar

3. Mix 2 grams of lemon crisp with 3 grams of cold water and stir well.

4. Wait for the jam to cook to about 40 degrees, add the apple gum, mix the sugar, stir and cook

5. Continue to stir and heat until boiling, then add the syrup

6. Add 50 grams of granulated sugar and continue to stir and heat, and the remaining 30 grams are used for the final coating

7. Until boiled to 107 degrees away from the heat

8. Add citric acid water and stir well

9. Quickly pour it into the container while it’s hot. I don’t have a candy mold, so I put it in the crisper with plastic wrap for easy removal.

10. It can be cut into small pieces after it has cooled

11. Put the cut into a sugar bowl and coat with sugar

12. The same method also made strawberry flavor

Tips:

Because my jam has already been boiled with sugar, so cut off some sugar! If you are using fruit puree, add some sugar!