Confectioner's Jam recipe

Confectioner's Jam recipe
    Cane or Beet Sugar ( White Granulated )      60 parts
    Glucose Syrup, Regular Grade                      40 parts
    Apple Pulp                                                   60 parts
    Colouring                                           to strong shade
    Flavouring                                  to strong fruit flavour

(a) load the pan with the cane or beet sugar, glucose syrup and pulp

(b) cook to 115 deg.C.(239 deg.F.)

(c) add the colour and flavour

(d) mix.