Recipe
Heat half the purée. At 40°C (105°F), add the mixture of sugar, powdered glucose and pectin.
Bring to a boil.
If necessary, you can add the gelatin (which you have rehydrated in advance). Pour it onto the other half of the purée and lemon juice at 5°C (40°F).
IMPORTANT: Mix using an immersion blender to get a less resistant final texture.