Start by zesting the peel from the oranges, the lemons and the limes. Set it aside for later.
Then cut the citrus fruits in half and juice them for 200 grams of juice. Bring this to a boil.
Meanwhile mix the 10 grams of sugar with the pectin jaune. Mixing the pectin with the sugar will ensure no lumps will form when you add it to the liquid.
Once the citrus juice is boiling while stirring add the pectin sugar. Let this boil for 2 minutes. Then add the 75 grams of sugar and heat it up till the temperature is 106 °C. If you want a runnier pectin heat it up till it’s 104 °C.
Then turn the heat off and let it cool down for a minute before adding the citrus zest. We add it after cooking to preserve the fresh flavor. Give it a final mix and then pour it into a bowl.
Let it cool down in your fridge. Then transfer it into a piping bag and keep it for later.
