Fruit jellies
Bergeron Apricot Banana Blackberry Blackcurrant Blood Orange 100% Blueberry
BRIX : 21,5 BRIX : 27 BRIX : 20 BRIX : 25,5 BRIX : 11 BRIX : 20
ADDED SUGAR : 10% ADDED SUGAR : 10% ADDED SUGAR : 10% ADDED SUGAR : 10% ADDED SUGAR : 0% ADDED SUGAR : 10%
Apricot puree 1000g Banana puree 1000g Blackberry puree 1000g Blackcurrant puree 1000g Blood orange puree 1000g Blueberry puree 1000g
Sugar (1) 100g Sugar (1) 120g Sugar (1) 80g Sugar (1) 80g Sugar (1) 111g Sugar (1) 80g
Yellow pectin (E440) 20g Yellow pectin (E440) 24g Yellow pectin (E440) 16g Yellow pectin (E440) 16g Yellow pectin (E440) 22g Yellow pectin (E440) 16g
Sugar (2) 754g Sugar (2) 720g Sugar (2) 778g Sugar (2) 778g Sugar (2) 949g Sugar (2) 778g
Glucose syrup 100g Glucose syrup 100g Glucose syrup 100g Glucose syrup 100g Glucose syrup 111g Glucose syrup 100g
Citric acid (E330) 26g Citric acid (E330) 36g Citric acid (E330) 26g Citric acid (E330) 26g Citric acid (E330) 29g Citric acid (E330) 26g
Total weight 2000g 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%
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%
Exotic Fruits Granny Smith Green Apple Lemon 100% Lychee 100% Mandarin 100% Alphonso Mango
BRIX : 25 BRIX : 20 BRIX : 8 BRIX : 16 BRIX : 11 BRIX : 23,5
ADDED SUGAR : 10% ADDED SUGAR : 6% ADDED SUGAR : 0% ADDED SUGAR : 0% ADDED SUGAR : 0% ADDED SUGAR : 6%
Exotic fruits puree 1000g Green apple puree 1000g Lemon puree 1000g Lychee puree 1000g Mandarin puree 1000g Mango puree 1000g
Sugar (1) 120g Sugar (1) 80g Sugar (1) 178g Sugar (1) 127g Sugar (1) 89g Sugar (1) 84g
Yellow pectin (E440) 24g Yellow pectin (E440) 16g Yellow pectin (E440) 36g Yellow pectin (E440) 25g Yellow pectin (E440) 18g Yellow pectin (E440) 17g
Sugar (2) 730g Sugar (2) 778g Sugar (2) 869g Sugar (2) 816g Sugar (2) 976g Sugar (2) 847g
Glucose syrup 100g Glucose syrup 100g Glucose syrup 111g Glucose syrup 106g Glucose syrup 111g Glucose syrup 104g
Citric acid (E330) 26g Citric acid (E330) 26g Citric acid (E330) 29g Citric acid (E330) 38g Citric acid (E330) 29g Citric acid (E330) 38g
Total weight 2000g Total weight 2000g Total weight 2222g Total weight 2111g Total weight 2222g Total weight 2089g
Fruit required 45% Fruit required 45% Fruit required 45% Fruit required 45% Fruit required 45% Fruit required 45%
Puree 50% Puree 50% Puree 45% Puree 47% Puree 45% Puree 47%
TDE required 74/75% TDE required 74/75% TDE required 74/75% TDE required 74/75% TDE required 74/75% TDE required 74/75%
Alphonso Mango 100% Oblacinska Morello Cherry Flavicarpa Passion Fruit Flavicarpa Passion Fruit 100% White Peach Pineapple
BRIX : 17 BRIX : 26,5 BRIX : 21 BRIX : 14,5 BRIX : 19,5 BRIX : 18
ADDED SUGAR : 0% ADDED SUGAR : 10% ADDED SUGAR : 10% ADDED SUGAR : 0% ADDED SUGAR : 10% ADDED SUGAR : 5%
Mango puree 1000g Morello cherry puree 1000g Passion fruit puree 1000g Passion fruit puree 1000g White peach puree 1000g Pineapple puree 1000g
Sugar (1) 89g Sugar (1) 80g Sugar (1) 120g Sugar (1) 133g Sugar (1) 80g Sugar (1) 127g
Yellow pectin (E440) 18g Yellow pectin (E440) 16g Yellow pectin (E440) 24g Yellow pectin (E440) 27g Yellow pectin (E440) 16g Yellow pectin (E440) 25g
Sugar (2) 964g Sugar (2) 778g Sugar (2) 730g Sugar (2) 922g Sugar (2) 778g Sugar (2) 816g
Glucose syrup 111g Glucose syrup 100g Glucose syrup 100g Glucose syrup 111g Glucose syrup 100g Glucose syrup 106g
Citric acid (E330) 40g Citric acid (E330) 26g Citric acid (E330) 26g Citric acid (E330) 29g Citric acid (E330) 26g Citric acid (E330) 38g
Total weight 2222g Total weight 2000g Total weight 2000g Total weight 2222g Total weight 2000g Total weight 2111g
Fruit required 45% Fruit required 45% Fruit required 45% Fruit required 45% Fruit required 45% Fruit required 45%
Puree 45% Puree 50% Puree 50% Puree 45% Puree 50% Puree 47%
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
Willamette Raspberry Willamette Raspberry 100% Williams Pear Strawberry Strawberry 100%
BRIX : 20 BRIX : 10,5 BRIX : 19 BRIX : 18 BRIX : 9
ADDED SUGAR : 10% ADDED SUGAR : 0% ADDED SUGAR : 7% ADDED SUGAR : 10% ADDED SUGAR : 0%
Raspberry puree 1000g Raspberry puree 1000g Pear puree 1000g Strawberry puree 1000g Strawberry puree 1000g
Sugar (1) 80g Sugar (1) 89g Sugar (1) 83g Sugar (1) 80g Sugar (1) 89g
Yellow pectin (E440) 16g Yellow pectin (E440) 18g Yellow pectin (E440) 17g Yellow pectin (E440) 16g Yellow pectin (E440) 18g
Sugar (2) 778g Sugar (2) 976g Sugar (2) 837g Sugar (2) 778g Sugar (2) 976g
Glucose syrup 100g Glucose syrup 111g Glucose syrup 103g Glucose syrup 100g Glucose syrup 111g
Citric acid (E330) 26g Citric acid (E330) 29g Citric acid (E330) 27g Citric acid (E330) 26g Citric acid (E330) 29g
Total weight 2000g Total weight 2222g Total weight 2067g Total weight 2000g Total weight 2222g
Fruit required 45% Fruit required 45% Fruit required 45% Fruit required 45% Fruit required 45%
Puree 50% Puree 45% Puree 48% Puree 50% Puree 45%
TDE required 74/75% TDE required 74/75% TDE required 74/75% TDE required 74/75% TDE required 74/75%
Photos © The Food Eye
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
