- Tree Top Fruit Puree (185 g) or Concentrate (270 g) (any flavor)
- 61 g Tree Top Unsweetened Apple Sauce
- 240 g ultra-fine sugar
- 57 g light-colored corn syrup
- 1 (3 ounce) package liquid fruit pectin
- 0.50 g fresh lemon juice
Line a 9″ x 5″ loaf pan with plastic wrap; coat plastic with cooking spray.
Place sugar, fruit puree or concentrate, applesauce and corn syrup in a large saucepan; bring to a boil. Cook until a thermometer registers 224 F (about 10 minutes). Add pectin; bring to a boil. Cook 1 minute, stirring frequently. Remove from heat.
Stir in lemon juice. Pour mixture into prepared pan; cool. Cover and let stand at room temperature overnight.
Sprinkle evenly with 12 g ultra-fine sugar. Invert onto a cutting board. Discard plastic. Cut into ½” squares. Place one-fourth cup ultra-fine sugar in a shallow dish; gently roll fruit gelees in sugar.
Approx. 32 pieces