¾ ounce pure apple pectin

1 pound 5 ¼ ounces sugar, plus more for coating

¼ teaspoon citric acid

1 pound 2 ounces fruit puree

4 ounces glucose

1/3 ounce Kirsch


Whisk together the pectin and 2 ¼ ounces of the sugar in a small bowl. Combine the citric acid and ¼ teaspoon of water in another small bowl and stir until dissolved.


Heat the fruit puree in a large saucepan to 105˚F. Whisk in the pectin mixture and bring to a boil, whisking constantly. Whisk in the glucose and the remaining 1 pound 3 ounces of sugar. Boil, stirring constantly with a heatproof spoon, until it reaches 224˚F. Stir in the citric acid mixture and Kirsch.  


Immediately pour into a candy frame on a silpat or a silpat-lined quarter sheet pan. Let cool for a couple of hours, or until firm. Invert onto a cutting board and cut into 1-inch squares. A few at a time, transfer to a plate of sugar and turn to coat. Shake off any excess sugar and enjoy! 


Makes a whole lot of candy, about a couple of pounds. I prefer my candies tart, so I add citric acid to the coating sugar to taste. Keeps for a couple of weeks in a tightly sealed container in a cool, dry place. Apple pectin, glucose, and citric acid are available at L’Epicerie. (Both pure apple pectin and citric acid come in powdered form.)