Heat the SICOLY® puree (with the juice if using) to 40°C.
Add the sugar-pectin mixture a little at a time while stirring with a whisk.
Bring the mixture to a boil.
Gradually add the sugar (2) and bring to the boil again.
Add the glucose and cook at 105-106°C (75° Brix) while stirring.
Remove from heat and add acid solution. Mix well and pour into a previously oiled frame or silicone molds.
Leave to set for 24 hours.
Cut the fruit jellies and coat them with granulated sugar. Arrange on wire racks and let stand for an additional 24 hours at room temperature (laboratory).
