How we make them
A fruit jelly has very few ingredients, so each one has to be right. Here is how a batch comes together, from the fruit to the finished piece.
The fruit
Each batch starts with fruit from a single region, prepared into a smooth purée.
The cook
The purée is cooked with sugar and pectin until it reaches 107 °C, the point where it will set. We check every batch with a thermometer and a refractometer, which measures the sugar.
The pour
The hot mixture is poured into stainless steel frames, in two stages.
The rest
The slabs rest overnight at room temperature and set slowly.
The cut
The next day, each slab is cut by hand into squares.
The sugar
Each piece is rolled in sugar straight after cutting, then packed by hand.
It takes two days to make a batch. We make them in small batches in a commercial kitchen in Toronto.