El Corazon Jellies - The Perfect Puree of Napa Valley
• 1000 g. The Perfect Purée El Corazon blend, thawed • 30 g. yellow pectin • 900 g. sugar, divided into 100g and 800g • 250 g. glucose syrup • 12 g. tartaric ac
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Ingredients
- 1000 g. The Perfect Purée El Corazon blend, thawed
- 30 g. yellow pectin
- 900 g. sugar, divided into 100g and 800g
- 250 g. glucose syrup
- 12 g. tartaric acid
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