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2½ cups strawberry purée, strained of seeds
½ oz pectin
2¾ cups granulated sugar - divided as ¼ cup & 2½ cups
2 tbsp glucose (or corn syrup)
¹⁄₈ tsp tartaric acid or cream of tartar
⅛ tsp water
nonstick cooking spray
1 cup sugar
medium, thick-bottomed, non-reactive saucepan
candy thermometer
plastic wrap
baking pan or straight-edged tray
paring knife
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1st Keep
 wmbriggs
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