Blueberries marmalade candies

 METHOD

1. Whisk together, in a saucepan, 340g sugar and all puree.
2. Whisk together pectine and 20g of sugar.
3. Turn the burner to medium and bring the mixture to a temperature tocome about 60 degrees Celcius, stirring constantly.  At this stage, add mixed sugar and pectine.
4. Once the mixture comes to a boil, continue stirring for 2 minutes. Wait for the temperature to come to about 106 degrees Celcius and add 5g of citric acid, mix.
5. Pour the sour candy mixture into the buttered pan. Place the pan into the refrigerator for about 3 hours, or until the mixture firms.
6. Remove the sour candy from the refrigerator and use a knife to loosen the sides. Gently remove the firmed-up block from the pan and place it onto the dusted wax paper. Turn the block over so that both sides are coated with the  sugar.
7. Cut the block into 1-inch squares, and then dredge each sour candy piece in the bowl of granulated sugar. Turn each candy over so that both pieces are covered.
8. Dry the soft sour candy pieces on a wire rack until they harden, and then store in an airtight container.