Plum Wine and Apple Pectin from Sepia: The Cuisine of Martin Benn by Martin Benn
Place the pectin, 17 g (⅗ oz) of the sugar and the citric acid in a bowl and mix together well. Spray a 24 × 18 × 4 cm (9½ × 7 × 1½ in) tray with baker’s spray and line with go-between....
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Ingredients
- 120 g (4¼ oz) Japanese plum wine
- 120 g (4¼ oz) fresh green apple juice, strained through muslin (cheesecloth)
- 1 1/2 g (½0 oz) citric acid
- ¼ teaspoon yukari (salted shiso)
- 35 g (1¼ oz) liquid glucose
- 5 g (⅛ oz) apple pectin
- 180 g (6⅓ oz) caster (superfine) sugar
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