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Blackberry

Blueberry

Passion fruit

Ponthier - Fruit jelly sweetened with butter

Fruit jelly sweetened with butter

Dark berry fruit jelly
PONTHIER blackberry purée
PONTHIER blackcurrant purée
PONTHIER blueberry purée
Yellow pectin
Caster sugar
Glucose
Granulated sugar
Tartaric acid
Butter
400g
200g
400g
20g
100g
250g
750g
12g
140g
Combine the pectin with the caster sugar. Warm through the 3 PONTHIER fruit purées and add the pectin and sugar mixture. Heat to 40°C whilst stirring vigorously. Slowly incorporate the glucose and the granulated sugar. Heat to 106°C, add the tartaric acid and the softened butter off the heat. Pour into a 34 x 34cm frame. Leave to cool.
Blueberry and passion fruit jellies
PONTHIER blueberry purée
PONTHIER passion fruit purée
Yellow pectin
Caster sugar
Glucose
Granulated sugar
Tartaric acid
Butter
800g
200g
20g
100g
250g
750g
12g
140g
Combine the pectin with the caster sugar. Warm through the two PONTHIER fruit purées and add the pectin and sugar mixture. Heat to 40°C whilst stirring vigorously. Slowly incorporate the glucose and the granulated sugar. Heat to 106°C, add the tartaric acid and the softened butter off the heat. Pour into a 34 x 34cm frame. Cut into the desired shapes. Optional: partially coat with sugar or wrap like sweets.
Assembly
Cut into the desired shapes. Optional: partially coat with sugar, or wrap like sweets.