fruit jellies

Steps

1. Bring the Bonne Maman Intense Strawberry Jam, lemon juice, and pectin to a boil in a saucepan.
2. Stir well until the pectin is completely incorporated.
3. The mixture must simmer on low heat for 45 minutes until it reaches a temperature of 108 °C. Otherwise, the fruit jellies tend to release water and you will not achieve the desired consistency.
4. Pour the mixture into a mold, let it cool, and refrigerate for at least 24 hours.
5. Remove your fruit paste from the mold and roll it in granulated sugar. You can store it on baking paper in a tin box for up to two months or in the freezer for several months.