Yes you can substitute most fruits here, particularly berries and fruits with similar levels of natural pectin. Low pectin fruits may require extra pectin in the recipe. If you're using fresh fruit, make sure it's nice and ripe for maximum flavor. If you're purchasing puree, make sure to get a high quality brand such as boiron or ademance.
I am sure it could be more than one thing, but the temperature to cook it too is key. And to 107C does take a while. To the point where I have burned it
Make sure you're using an HM pectin, also called pectin juane. Also, make sure you have an accurate calibrated thermometer. When taking temperatures the thin section of the probe needs to be fully submerged, but not touching the bottom of the pot for an accurate temperature reading. Also, if you're at a high altitude you may need to adjust your temperatures accordingly.
This is cooked to 223 Fahrenheit. It takes 5-10 minutes depending on the size of the batch, as well as the kind of burner and pot used, and the ambient room temperature.
@@leonardohernandezcabrera7541the rule I found is that for every 1,000 feet above sea level, reduce the temperature you want to reach by 2 degrees Fahrenheit
Is there any reason for the glucose added in two parts? How about all glucose go together with puree and first part of sugar?
If I use apricots and blueberries, does the recipe have to change or will the rest of the ingredients be the same?
The same recipe You can mix 3 fruits together
@@Sadhell0012 thanks. I tried raspberry and apricot but they came out bland😏
@@sopikotavadze-qh1sb apricot must be fresh i guess
@@sopikotavadze-qh1sb because if it frozen will lose the flavor
Yes you can substitute most fruits here, particularly berries and fruits with similar levels of natural pectin. Low pectin fruits may require extra pectin in the recipe. If you're using fresh fruit, make sure it's nice and ripe for maximum flavor. If you're purchasing puree, make sure to get a high quality brand such as boiron or ademance.
I have been trying to make these for weeks, I make and cook it exactly as directed. they turn out toooo soft. What am I doing wrong?
I am sure it could be more than one thing, but the temperature to cook it too is key. And to 107C does take a while. To the point where I have burned it
Temperature; the fruit you are using (because some fruit requires more pectin).
Make sure you're using an HM pectin, also called pectin juane. Also, make sure you have an accurate calibrated thermometer. When taking temperatures the thin section of the probe needs to be fully submerged, but not touching the bottom of the pot for an accurate temperature reading. Also, if you're at a high altitude you may need to adjust your temperatures accordingly.
The apple compote, is there sugar added to it?
We use superpomme apple compote which you can buy online. There is sugar in that product. You could probably substitute regular applesauce if needed.
Approximately how long does it take for the mixture to reach 223°C after adding the sugar and glucose?
This is cooked to 223 Fahrenheit. It takes 5-10 minutes depending on the size of the batch, as well as the kind of burner and pot used, and the ambient room temperature.
@@thepastrynerd7933 thanks I'm having some troubles with this because the altitude of the place where I live.
@@leonardohernandezcabrera7541the rule I found is that for every 1,000 feet above sea level, reduce the temperature you want to reach by 2 degrees Fahrenheit