Marmalade

Method

1. 1Prepare the purée: peel fruit, remove seeds, cook with a little water until soft. Strain through a sieve or blend.
2. 2In a saucepan, mix fruit purée and sugar. Bring to a boil, stirring constantly.
3. 3Add the gelling agent — the two work differently. Pectin: stir it with a spoonful of the sugar so it doesn't clump, sprinkle it into the boiling purée while whisking and boil, stirring, for 5–10 minutes until thick, as the package directs for your type of pectin. Gelatin: never boil it. Cook the purée and sugar for 5–10 minutes until thick, take the pan off the heat, then stir in the gelatin, soaked in cold water as the package says, until fully dissolved. For pieces you can cut, use the gelatin quantity the package gives for a firm set for about 900 g of mass.
4. 4Remove from heat, stir in lemon juice.
5. 5Pour into molds or onto a parchment-lined baking tray and spread evenly. Pectin jelly sets at room temperature in a few hours (or overnight); gelatin jelly needs the fridge for several hours.
6. 6Once set, remove from molds and cut into bite-sized pieces. Dip in sugar or coconut shavings if desired. Keep gelatin pieces in the fridge; pectin pieces keep at room temperature in a dry place.