Green Apple and Lime jelly

Recipe of Yuri Cestari

Excellent cutting stability, good freeze-thaw performance. Natural separation between the fibre of the apple and the lemon juice resulting from their cold-working (the apple pectin is not stimulated to work).



  • 560 g apple purée
  • 120 g lime juice
  • 10 glime zest
  • 140 g granulated sugar
  • 100 g glucose syrup
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Green Apple and Lime jelly
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