Mixture A:

80 g yuzu pureé (20% Brix)

70 g water

5 g lemon juice

67 g glucose syrup (DE30-50)

92 g TREHA®︎

Mixture B:

45 g granulated sugar

5.5 g pectin

Additional TREHA®︎ for dusting


1. In two separate bowls, prepare mixture A, and mixture B.

2. In a saucepan, add mixture A and B and heat.

3. Reduce to 73% Brix.

4. Remove from heat and pour into a 15 x15 cm/6 x 6 inches mold to let cool.

5. Cut the jelly into squares and sprinkle with TREHA®︎.

TREHA®︎ benefit

・Preserves the fruits natural fresh flavors and colors

・Prevents stickiness during storage

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