Fruit pastes

Apricot Fruit Paste

Name: Apricot Fruit Paste
Prep time: 20 min
Yield: 1173 g
Ingredients: 500 g Apricot purée; 450 g Caster sugar; 50 g Caster sugar; 150 g Glucose syrup; 15 g Yellow pectin; 3 g Citric acid; 5 g Water

Ingredients

Target weight (g)

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Apricot puréeg

Caster sugarg

Glucose syrupg

Yellow pecting

Citric acidg

Waterg

Total1173 g

Preparation steps

1
Heat apricot purée with part of the sugar.
2
At 40°C add pectin mixed with sugar. Bring to boil.
3
Add glucose, continue cooking to 107°C.
4
Add citric acid. Pour into frame.
5
Cool and set 24h.
6
Cut and coat in granulated sugar.

Nutritional values

Per 100g

Calories

234.2 kcal

Protein

0.3 g

Carbs

58.3 g

Sugars

51.2 g

Fat

0.0 g

Saturated fat

0.0 g

Fibre

0.6 g

Salt

0.0 g

Other recipes in the same category

Raspberry Fruit Paste Passion Fruit Paste Green Apple Fruit Paste

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