5 dl Dansukker Granulated sugar
1 dl Dansukker Glucose Syrup
1 3/4 dl water
200 g sieved raspberries or strawberries
1 1/2 tsp (7.5 g) citric acid
20 (37 g) gelatin sheets
Boil up the sugar, glucose syrup and water until the mixture reaches 140 °C then add the berries. Boil until the mixture reaches 120 °C. Soak the gelatin sheets in plenty of water for 5 minutes before adding to the marmalade mixture together with the citric acid. Mix well before pouring the marmalade into one large or several small forms. Sprinkle with granulated sugar and leave to cool in a cold place. If the mass is poured into one form, cut into bite-size pieces and roll in granulated sugar.
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