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Jubes
Makes 200 Desserts and puddings
Ingredients
- 550g caster sugar, plus extra for sprinkling
- 15g pectin
- 15g citric acid
- 300g seedless fruit purée
- 75g apricot or raspberry jam
- juice 1 lemon
- 1 vanilla pod, seeds scraped
- 75g liquid glucose
Method
Line the base of the tray with baking paper. Put 50g caster sugar into a bowl and stir in the pectin and citric acid. In a saucepan, bring the fruit purée, jam, lemon juice and vanilla seeds to the boil. Stir in the pectin mixture and bring back to the boil. Remove from the heat and set aside.
Put the remaining caster sugar in a heavy-based saucepan. Add the glucose and 80ml water and bring to the boil. Continue boiling until the mixture reaches 121C/250F on a sugar thermometer.
Add the reserved fruit mixture, whisk to combine and continue cooking until the temperature comes up to 108C/227F. Pour into the lined tray and leave to set at room temperature for 5 hours.
When set, cut into your desired shapes – we cut our jubes into 2cm cubes – then sprinkle with extra caster sugar. Store in an airtight container at room temperature for up to 2 weeks.
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