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Clementine jelly with clove, star anise and cinnamon

Clementine jelly with clove, star anise and cinnamon

PT1H10M

1
Bring the clementine purée to boil
  • 500g of clementine
2
Mix the caster sugar with 10g of pectin and stir it into the purée. Add the granulated sugar and glucose. Add the remaining pectin and boil for 4 minutes
  • 50g of caster sugar
  • 25g of pectin jaune
  • 550g of granulated sugar
  • 225ml of glucose syrup
3
Remove from the heat, add the citric acid, stir until dissolved then pour into a medium sized tin lined with silicone paper
  • 6ml of citric acid
4
Cool and leave to set. Do not refrigerate
5
Make the spiced sugar in a spice blender; blend the spices until very fine. Mix with the granulated sugar
  • 500g of granulated sugar
  • 2 cloves
  • 4 star anise
  • 1/2 cinnamon stick
6
To finish, once the jelly has set, cut it into cubes toss them in the spiced sugar

Ingredients

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Imperial

Clementine jelly

  • 500g of clementine, puréed
  • 50g of caster sugar
  • 6ml of citric acid
  • 225ml of glucose syrup
  • 550g of granulated sugar
  • 25g of pectin jaune

Spiced sugar

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