Jelly Recipe

1500 grams Apricot Puree (or any other fruit)
150 grams  Granulates Sugar.
36 grams Yellow Pectin.
1500 grams Granulated sugar
210 grams Glucose syrup DE 42
30 grams Tartaric acid solution

Directions

1. Warm up puree for a few miniutes.
2. Add 150 g sugar and yellow pectin.
3. Bring to boil and then add gradually 1500g sugar and glucose syrup.
4. Cook at 107 C (74 brix)
5. Add tartaric.
6. Once mixed, pour into the molds immediately .Wait until room temperature and send 1 hour to the fridge before de molding .

In general the more liquid your recipe is the more time the molds will need to stay in the fridge or freezer. This is will allow your products to get hard and will facilitate the de molding.