Blueberry Paste

Prepare a 20 x 20cm frame by lining the base with plastic wrap. Mix the pectin with 100g of sugar. Place the fruit puree and glucose in a saucepan. When the mixture reaches 105°F (40°C), sprinkle in the sugar and pectin mixture and whisk. Bring to a boil, then add 500g of sugar in stages to keep it boiling. Once all the sugar has been added, use a thermometer. Stop cooking once the mixture reaches 220°F (105°C), add the lemon puree and stir it in thoroughly. Immediately pour the mixture into your mold. Leave to set overnight at room temperature. Remove from the mold and cut to your chosen size, then dip the pieces in sugar. Store in an airtight box.