Many names; a nice candy. Mom made pomegranate/ blueberry loucoum this year, and it's quite lovely. The recipe originates in an MCP Pectin insert.
1 c fruit juice or pulp
1 package pectin
1/2 t baking soda
1/2 t butter
1/2 c light corn syrup
1 3/4 c sugar
lemon juice (see chart)
1/2-1 c nuts, optional.
Measure fruit juice or pulp into a large kettle. Stir in pectin. Add soda; stir well to distribute thoroughly and to prevent soda from reacting in spots and darkening the juice. Place over heat. Add butter to reduce foaming. Heat to full boil. Add corn syrup and sugar; bring back to full boil, and boil vigorously for exactly 5 minutes, stirring constantly. Remove from heat, and add the amount of lemon juice listed below for the specific fruit used. Add nuts. Pour into 8- or 9-inch oiled square pan. The depth should be about 1/2 inch. Allow to harden for 24 hours. Cut into squares. Dust pieces with sugar.
Lemon Juice Chart
Cranberry juice mixes, pomegranate 2 T
Blackberry, boysenberry, grape, loganberry, red raspberry 3 T
Apple (juice or pulp), Youngberry 4 T
Apricot (juice or pulp), Black raspberry, cactus, kiwi,
peach (juice or pulp), quince, strawberry (juice or pulp) 5 T
2 comments:
I have made lots of different flavors, many of my own invention. I have even made a rose flavored loucoum with water and lemon juice and rosewater. The past couple of years I have made pomegranate loucoum as it seems the most appropriately Mediterranean flavor for the season,
Hello. What sort of pectin are you using--liquid or powder?
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