Ingredients:
500 g strawberries
500 g sugar
75 g glucose
20 g apple pectin
1 tsp citric acid
fine sugar for coating the jelly
First, prepare a mold for the jelly. Line the bottom with plastic wrap and grease it with oil.
Blend the strawberries in a blender until smooth.
Set aside 100 g of sugar and mix it with the pectin. This step is crucial to prevent the pectin from clumping when you add it to the jelly.
Dissolve the citric acid in one tablespoon of water and set it aside.
Place the strawberry puree in a heavy-bottomed saucepan.
Bring it to a boil over medium heat, then gradually sprinkle in the pectin mixed with sugar while whisking vigorously.
Boil for another two minutes, then add the remaining sugar.
Incorporate the glucose and heat the mixture to 106 degrees Celsius (approximately 223 degrees Fahrenheit), stirring constantly to prevent burning.
Once the mixture reaches 106 degrees, quickly remove it from the heat and stir in the citric acid.
Mix well and pour it into the prepared mold to set.
Let it sit for 6 hours.
Cut into pieces using a knife dipped in oil.
Coat in sugar, allow to dry slightly, and enjoy!