1, ingredients: strawberry puree (fresh or frozen) 170 grams, fresh lemon juice 12 grams, sugar 113 grams, glucose syrup (or malted water, corn syrup) 34 grams, apple gum 4 grams, citric acid 1 gram, water 2 grams.
2: Mix apple gum with 20g sugar carefully and set aside.
3: Dissolve citric acid with water and set aside.
4: Mix the strawberry puree with lemon juice and heat over low heat to 40 degrees. Remove from heat and add the gerínan sugar mixture and gently stir to melt.
5: Heat the puree over low heat, keep stirring until it boils, and add the remaining 93 grams of sugar and syrup to it. Continue to heat while stirring well.
6: Boil until the puree reaches about 105 degrees. The moisture content of each puree is different, the most important thing is to boil the puree until it is very thick and close to the jam.
7, away from the heat, add citric acid solution to the inside, vigorously mix well. If citric acid is not available, add a small spoonful of lemon juice instead.
8: Quickly pour the sugar solution into the mold. Room temperature to allow to solidify. It will come out in about 1 hour.