The Ravifruit Prickly Pear (Cactus) Puree can be used to make fruit jelly. The recipe Ravifruit offers calls for 2.2 lbs of puree, 26 grams of Yellow Pectin, 950 grams of sugar, 180 grams of cristal glucose and 16 grams of citric acid, 50% diluted.
This are the steps for the recipe they offer:
- heat up the puree at 50°C
- incorporate 20% of sugar mixed with pectin
- bring to boil, pour left sugar and glucose
- cook at required temperature (106°C). You can control the brix on refracotmeter. The value should be 74B
- acdd citric acid to make pectin set
- pour in a frame or a flexipan.