Berry jellies: the recipe with pectin

But now, let’s get back to fruit pastes or jellies. It is with much of joy that I announce that I finally squared the circle! More precisely, I manage to find a type of pectin that is easy to handle and gives reproducible results. The beauty of fruit pastes is that they can be prepared from juice. The purists might turn up their nose, but it is an option, in particular if the fruit you are looking for is not in season (and well, now, it is definitely not the right time for berries, and those you find in the grocery taste nothing :P).

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