1. In a large heavy sauce pan, combine purées and heat to 40ºC/104ºF. 2. Combine first measurement of sugar and pectin and whisk into purées. Bring to a boil, stirring continuously. 3. Add remaining sugar and glucose. Cook to 106ºC/223ºF. 4. Remove from heat and stir in citric acid. 5. Pour into a silpat lined frame or flexipan forms and allow to set. Michael Laiskonis Workbook www.mlaiskonis.com July 2009 YIELD: approximately 2500g