Lemon & Cléry Strawberry Fruit Jellies

Defrost the lemon puree.
Pour the apple puree and juice into a pan.
Bring to the boil.
Sprinkle in the caster sugar (1) and yellow pectin mix.
Heat, stirring continuously, until it comes to the boil.
Add the caster sugar (2) and glucose.
Bake at 107°C.
Add the citric acid solution (50% water and 50% citric acid).
Pour into a square the size of the guitar sheet.
Cut into squares and coat with icing sugar.

Defrost the Cléry Strawberry puree.
Pour the apple puree and juice into a pan.
Bring to the boil.
Sprinkle in the caster sugar (1) and yellow pectin mix.
Heat, stirring continuously, until it comes to the boil.
Add the caster sugar (2) and glucose.
Bake at 107°C.
Add the citric acid solution (50% water and 50% citric acid).
Pour into a square the size of the guitar sheet.
Cut into squares and coat with icing sugar.