Fruit jellies

Bergeron Apricot Banana Bergamot 100% Blackberry Basel Black Cherry 100% Blackcurrant
BRIX : 21,5 BRIX : 27 BRIX : 8,5 BRIX : 20 BRIX : 17 BRIX : 25,5
ADDED SUGAR : 10% ADDED SUGAR : 10% ADDED SUGAR : 0% ADDED SUGAR : 10% ADDED SUGAR : 0% ADDED SUGAR : 10%
Apricot puree 1000g Banana puree 1000g Bergamot puree 1000g Blackberry puree 1000g Black cherry puree 1000g Blackcurrant puree 1000g
Sugar (1) 100g Sugar (1) 120g Sugar (1) 178g Sugar (1) 80g Sugar (1) 89g Sugar (1) 80g
Yellow pectin (E440) 20g Yellow pectin (E440) 24g Yellow pectin (E440) 36g Yellow pectin (E440) 16g Yellow pectin (E440) 18g Yellow pectin (E440) 16g
Sugar (2) 754g Sugar (2) 720g Sugar (2) 824g Sugar (2) 778g Sugar (2) 976g Sugar (2) 778g
Glucose syrup 100g Glucose syrup 100g Glucose syrup 111g Glucose syrup 100g Glucose syrup 111g Glucose syrup 100g
Citric acid (E330) 26g Citric acid (E330) 36g Citric acid (E330) 29g Citric acid (E330) 26g Citric acid (E330) 29g Citric acid (E330) 26g
Total weight 2000g Total weight 2000g Trisodium citrate (E331) 44g Total weight 2000g Total weight 2222g Total weight 2000g
Fruit required 45% Fruit required 45% Total weight 2178g Fruit required 45% Fruit required 45% Fruit required 45%
Puree 50% Puree 50% Fruit required 45% Puree 50% Puree 45% Puree 50%
TDE required 74/75% TDE required 74/75% Puree 45% TDE required 74/75% TDE required 75% TDE required 74/75%
TDE required 74/75%

Blood Orange 100% Blueberry Calamansi 100% Cranberry Exotic Fruits Violet Fig
BRIX : 11 BRIX : 20 BRIX : 8 BRIX : 15 BRIX : 25 BRIX : 24
ADDED SUGAR : 0% ADDED SUGAR : 10% ADDED SUGAR : 0% ADDED SUGAR : 12% ADDED SUGAR : 10% ADDED SUGAR : 10%
Blood orange puree 1000g Blueberry puree 1000g Calamansi puree 1000g Cranberry puree 1000g Exotic fruits puree 1000g Fig puree 1000g
Sugar (1) 111g Sugar (1) 80g Sugar (1) 178g Sugar (1) 156g Sugar (1) 120g Sugar (1) 77g
Yellow pectin (E440) 22g Yellow pectin (E440) 16g Yellow pectin (E440) 36g Yellow pectin (E440) 31g Yellow pectin (E440) 24g Yellow pectin (E440) 15g
Sugar (2) 949g Sugar (2) 778g Sugar (2) 847g Sugar (2) 611g Sugar (2) 730g Sugar (2) 709g
Glucose syrup 111g Glucose syrup 100g Glucose syrup 111g Glucose syrup 98g Glucose syrup 100g Glucose syrup 97g
Citric acid (E330) 29g Citric acid (E330) 26g Citric acid (E330) 29g Citric acid (E330) 20g Citric acid (E330) 26g Citric acid (E330) 35g
Total weight 2222g Total weight 2000g Trisodium citrate (E331) 22g Total weight 1916g Total weight 2000g Total weight 1933g
Fruit required 45% Fruit required 45% Total weight 2200g Fruit required 45% Fruit required 45% Fruit required 45%
Puree 45% Puree 50% Fruit required 45% Puree 52% Puree 50% Puree 51%
TDE required 74/75% TDE required 74/75% Puree 45% TDE required 74/75% TDE required 74/75% TDE required 74/75%
TDE required 74/75%

Granny Smith Green Apple Greengage from Quercy Kiwi from Adour (PGI) 100% Lemon 100% Lychee 100% Lychee Madagascar 100%
BRIX : 20 (Label Rouge) BRIX : 13 BRIX : 8 BRIX : 16 BRIX : 17
ADDED SUGAR : 6% BRIX : 26 ADDED SUGAR : 0% ADDED SUGAR : 0% ADDED SUGAR : 0% ADDED SUGAR : 0%
Green apple puree 1000g ADDED SUGAR : 8% Kiwi puree 1000g Lemon puree 1000g Lychee puree 1000g Lychee puree 1000g
Sugar (1) 80g Greengage puree 1000g Sugar (1) 89g Sugar (1) 178g Sugar (1) 127g Sugar (1) 133g
Yellow pectin (E440) 16g Sugar (1) 81g Yellow pectin (E440) 18g Yellow pectin (E440) 36g Yellow pectin (E440) 25g Yellow pectin (E440) 27g
Sugar (2) 778g Yellow pectin (E440) 16g Sugar (2) 964g Sugar (2) 869g Sugar (2) 816g Sugar (2) 911g
Glucose syrup 100g Sugar (2) 798g Glucose syrup 111g Glucose syrup 111g Glucose syrup 106g Glucose syrup 111g
Citric acid (E330) 26g Glucose syrup 101g Citric acid (E330) 40g Citric acid (E330) 29g Citric acid (E330) 38g Citric acid (E330) 40g
Total weight 2000g Citric acid (E330) 26g Total weight 2222g Total weight 2222g Total weight 2111g Total weight 2222g
Fruit required 45% Total weight 2022g Fruit required 45% Fruit required 45% Fruit required 45% Fruit required 45%
Puree 50% Fruit required 45% Puree 50% Puree 45% Puree 47% Puree 45%
TDE required 74/75% Puree 49% TDE required 74/75% TDE required 74/75% TDE required 74/75% TDE required 75%
TDE required 74/75%

PGI : Protected Geographical Indication I TDE : Total Dry Extract

Heat the puree to 45°C, add the yellow pectin mixed with sugar and bring to the boil. If prescribed in the recipe, adjust the pH (between 3 and 3,5 for a better
action of the pectin) with trisodium citrate*. Gradually pour the second weighed quantity of sugar whilst still boiling. Then add the glucose syrup and cook at
106/107°C. Once off the heat, add the citric acid solution**, stir and pour immediately into a frame, a silicone mould or other receptacle. Leave to crystallise for
PROCESS one day before removing from the mould. The next day, remove from the mould and dust with sugar, leave to dry for one day. The following day, chop with a
knife or with a guitar cutter, dust with sugar, leave to dry again for a day before wrapping. Brix: Tolerance +/-2 for sweet purees tolerance: +/-3 for 100% purees.
* Trisodium citrate helps to increase Ph for very acidic fruits and allows pectin to set properly. ** Citric acid can be replaced by tartaric acid. These products are used as reagents for pectin to set to
a gel. They are dissolved in a solution made of 50% acid and 50% water.

Stéphane Augé
Best Ice Cream Maker France 2007 www.ponthier.net
 Fruit jellies

Mandarin 100% Alphonso Mango Alphonso Mango 100% Mirabelle Plum from Lorraine (IGP) Oblacinska Morello Cherry Valencia Orange 100%
BRIX : 11 BRIX : 23,5 BRIX : 17 BRIX : 27 BRIX : 26,5 BRIX : 11
ADDED SUGAR : 0% ADDED SUGAR : 6% ADDED SUGAR : 0% ADDED SUGAR : 10% ADDED SUGAR : 10% ADDED SUGAR : 0%
Mandarin puree 1000g Mango puree 1000g Mango puree 1000g Mirabelle plum puree 1000g Morello cherry puree 1000g Orange puree 1000g
Sugar (1) 89g Sugar (1) 84g Sugar (1) 89g Sugar (1) 80g Sugar (1) 80g Sugar (1) 111g
Yellow pectin (E440) 18g Yellow pectin (E440) 17g Yellow pectin (E440) 18g Yellow pectin (E440) 16g Yellow pectin (E440) 16g Yellow pectin (E440) 22g
Sugar (2) 976g Sugar (2) 847g Sugar (2) 964g Sugar (2) 768g Sugar (2) 778g Sugar (2) 949g
Glucose syrup 111g Glucose syrup 104g Glucose syrup 111g Glucose syrup 100g Glucose syrup 100g Glucose syrup 111g
Citric acid (E330) 29g Citric acid (E330) 38g Citric acid (E330) 40g Citric acid (E330) 36g Citric acid (E330) 26g Citric acid (E330) 29g
Total weight 2222g Total weight 2089g Total weight 2222g Total weight 2000g Total weight 2000g Total weight 2222g
Fruit required 45% Fruit required 45% Fruit required 45% Fruit required 45% Fruit required 45% Fruit required 45%
Puree 45% Puree 47% Puree 45% Puree 50% Puree 50% Puree 45%
TDE required 74/75% TDE required 74/75% TDE required 74/75% TDE required 74/75% TDE required 74/75% TDE required 75%

Papaya Flavicarpa Passion Fruit Flavicarpa Passion Fruit 100% White Peach Pineapple Victoria Pineapple 100%
BRIX : 15 BRIX : 21 BRIX : 14,5 BRIX : 19,5 BRIX : 18 BRIX : 18
ADDED SUGAR : 10% ADDED SUGAR : 10% ADDED SUGAR : 0% ADDED SUGAR : 10% ADDED SUGAR : 5% ADDED SUGAR : 0%
Papaya puree 1000g Passion fruit puree 1000g Passion fruit puree 1000g White peach puree 1000g Pineapple puree 1000g Pineapple puree 1000g
Sugar (1) 117g Sugar (1) 120g Sugar (1) 133g Sugar (1) 80g Sugar (1) 127g Sugar (1) 133g
Yellow pectin (E440) 23g Yellow pectin (E440) 24g Yellow pectin (E440) 27g Yellow pectin (E440) 16g Yellow pectin (E440) 25g Yellow pectin (E440) 27g
Sugar (2) 682g Sugar (2) 730g Sugar (2) 922g Sugar (2) 778g Sugar (2) 816g Sugar (2) 911g
Glucose syrup 98g Glucose syrup 100g Glucose syrup 111g Glucose syrup 100g Glucose syrup 106g Glucose syrup 111g
Citric acid (E330) 35g Citric acid (E330) 26g Citric acid (E330) 29g Citric acid (E330) 26g Citric acid (E330) 38g Citric acid (E330) 40g
Total weight 1956g Total weight 2000g Total weight 2222g Total weight 2000g Total weight 2111g Total weight 2222g
Fruit required 45% Fruit required 45% Fruit required 45% Fruit required 45% Fruit required 45% Fruit required 45%
Puree 51% Puree 50% Puree 45% Puree 50% Puree 47% Puree 45%
TDE required 74/75% TDE required 74/75% TDE required 74/75% TDE required 74/75% TDE required 74/75% TDE required 74/75%

Pink Grapefruit 100% Pomegranate Prickly Pear Willamette Raspberry Willamette Raspberry 100% Redcurrant
BRIX : 11 BRIX : 23 BRIX : 21 BRIX : 20 BRIX : 10,5 BRIX : 21,5
ADDED SUGAR : 0% ADDED SUGAR : 10% ADDED SUGAR : 10% ADDED SUGAR : 10% ADDED SUGAR : 0% ADDED SUGAR : 10%
Pink grapefruit puree 1000g Pomegranate puree 1000g Prickly pear puree 1000g Raspberry puree 1000g Raspberry puree 1000g Redcurrant puree 1000g
Sugar (1) 111g Sugar (1) 80g Sugar (1) 120g Sugar (1) 80g Sugar (1) 89g Sugar (1) 80g
Yellow pectin (E440) 22g Yellow pectin (E440) 16g Yellow pectin (E440) 24g Yellow pectin (E440) 16g Yellow pectin (E440) 18g Yellow pectin (E440) 16g
Sugar (2) 949g Sugar (2) 778g Sugar (2) 720g Sugar (2) 778g Sugar (2) 976g Sugar (2) 778g
Glucose syrup 111g Glucose syrup 100g Glucose syrup 100g Glucose syrup 100g Glucose syrup 111g Glucose syrup 100g
Citric acid (E330) 29g Citric acid (E330) 26g Citric acid (E330) 36g Citric acid (E330) 26g Citric acid (E330) 29g Citric acid (E330) 26g
Total weight 2222g Total weight 2000g Total weight 2000g Total weight 2000g Total weight 2222g Total weight 2000g
Fruit required 45% Fruit required 45% Fruit required 45% Fruit required 45% Fruit required 45% Fruit required 45%
Photos © The Food Eye

Puree 50% Puree 50% Puree 50% Puree 50% Puree 45% Puree 50%
TDE required 74/75% TDE required 74/75% TDE required 74/75% TDE required 74/75% TDE required 74/75% TDE required 74/75%

PGI : Protected Geographical Indication I TDE : Total Dry Extract

Heat the puree to 45°C, add the yellow pectin mixed with sugar and bring to the boil. If prescribed in the recipe, adjust the pH (between 3 and 3,5 for a better
action of the pectin) with trisodium citrate*. Gradually pour the second weighed quantity of sugar whilst still boiling. Then add the glucose syrup and cook at
106/107°C. Once off the heat, add the citric acid solution**, stir and pour immediately into a frame, a silicone mould or other receptacle. Leave to crystallise for
PROCESS one day before removing from the mould. The next day, remove from the mould and dust with sugar, leave to dry for one day. The following day, chop with a
knife or with a guitar cutter, dust with sugar, leave to dry again for a day before wrapping. Brix: Tolerance +/-2 for sweet purees tolerance: +/-3 for 100% purees.
* Trisodium citrate helps to increase Ph for very acidic fruits and allows pectin to set properly. ** Citric acid can be replaced by tartaric acid. These products are used as reagents for pectin to set to
a gel. They are dissolved in a solution made of 50% acid and 50% water.

Stéphane Augé
Best Ice Cream Maker France 2007 www.ponthier.net
 Fruit jellies

Red Fruits Ruby Peach Williams Pear Frambosa Red Rhubarb 100% Sudachi 100% Strawberry
BRIX : 21 BRIX : 19,5 BRIX : 19 BRIX : 4 BRIX : 8 BRIX : 18
ADDED SUGAR : 10% ADDED SUGAR : 10% ADDED SUGAR : 7% ADDED SUGAR : 0% ADDED SUGAR : 0% ADDED SUGAR : 10%
Red fruit puree 1000g Ruby peach puree 1000g Pear puree 1000g Red rhubarb puree 1000g Pear puree 1000g Strawberry puree 1000g
Sugar (1) 80g Sugar (1) 80g Sugar (1) 83g Sugar (1) 90g Sugar (1) 178g Sugar (1) 80g
Yellow pectin (E440) 16g Yellow pectin (E440) 16g Yellow pectin (E440) 17g Yellow pectin (E440) 18g Yellow pectin (E440) 36g Yellow pectin (E440) 16g
Sugar (2) 778g Sugar (2) 768g Sugar (2) 837g Sugar (2) 976g Sugar (2) 869g Sugar (2) 778g
Glucose syrup 100g Glucose syrup 100g Glucose syrup 103g Glucose syrup 111g Glucose syrup 111g Glucose syrup 100g
Citric acid (E330) 26g Citric acid (E330) 36g Citric acid (E330) 27g Citric acid (E330) 29g Citric acid (E330) 29g Citric acid (E330) 26g
Total weight 2000g Total weight 2000g Total weight 2067g Total weight 2224g Total weight 2222g Total weight 2000g
Fruit required 45% Fruit required 45% Fruit required 45% Fruit required 45% Fruit required 45% Fruit required 45%
Puree 50% Puree 50% Puree 48% Puree 50% Puree 45% Puree 50%
TDE required 74/75% TDE required 74/75% TDE required 74/75% TDE required 74/75% TDE required 75% TDE required 74/75%

Strawberry 100% Wild Strawberry Gariguette Strawberry Mara des Bois Strawberry Yuzu 100%
BRIX : 9 BRIX : 19,5 BRIX : 15,5 BRIX : 15 BRIX : 6,5
ADDED SUGAR : 0% ADDED SUGAR : 10% ADDED SUGAR : 10% ADDED SUGAR : 10% ADDED SUGAR : 0%
Strawberry puree 1000g Wild strawberry puree 1000g Strawberry puree 1000g Strawberry puree 1000g Yuzu puree 1000g
Sugar (1) 89g Sugar (1) 80g Sugar (1) 80g Sugar (1) 80g Sugar (1) 178g
Yellow pectin (E440) 18g Yellow pectin (E440) 16g Yellow pectin (E440) 16g Yellow pectin (E440) 16g Yellow pectin (E440) 36g
Sugar (2) 976g Sugar (2) 778g Sugar (2) 778g Sugar (2) 778g Sugar (2) 847g
Glucose syrup 111g Glucose syrup 100g Glucose syrup 100g Glucose syrup 100g Glucose syrup 111g
Citric acid (E330) 29g Citric acid (E330) 26g Citric acid (E330) 26g Citric acid (E330) 26g Citric acid (E330) 29g
Total weight 2222g Total weight 2000g Total weight 2000g Total weight 2000g Trisodium citrate (E331) 22g
Fruit required 45% Fruit required 45% Fruit required 45% Fruit required 45% Total weight 2200g
Puree 45% Puree 50% Puree 50% Puree 50% Fruit required 45%
TDE required 74/75% TDE required 74/75% TDE required 75% TDE required 75% Puree 45%
TDE required 74/75%

PGI : Protected Geographical Indication I TDE : Total Dry Extract

Heat the puree to 45°C, add the yellow pectin mixed with sugar and bring to the boil. If prescribed in the recipe, adjust the pH (between 3 and 3,5 for a better
action of the pectin) with trisodium citrate*. Gradually pour the second weighed quantity of sugar whilst still boiling. Then add the glucose syrup and cook at
106/107°C. Once off the heat, add the citric acid solution**, stir and pour immediately into a frame, a silicone mould or other receptacle. Leave to crystallise for
PROCESS one day before removing from the mould. The next day, remove from the mould and dust with sugar, leave to dry for one day. The following day, chop with a
knife or with a guitar cutter, dust with sugar, leave to dry again for a day before wrapping. Brix: Tolerance +/-2 for sweet purees tolerance: +/-3 for 100% purees.
* Trisodium citrate helps to increase Ph for very acidic fruits and allows pectin to set properly. ** Citric acid can be replaced by tartaric acid. These products are used as reagents for pectin to set to
a gel. They are dissolved in a solution made of 50% acid and 50% water.

Stéphane Augé
Best Ice Cream Maker France 2007 www.ponthier.net