Chontaduro Jelly

Ingredients (for 245 grams)

- Chontaduro flour 250 gr
- sugar 280 gr
- water 870 gr
- pectin 6 gr
- citric acid 2 gr
- Benzoate 2 gr

Preparation:
Mix flour with water and sugar. Then, cook over moderate heat stirring constantly, when the mixture boils add benzoate previously mixed with some water with sugar to achieve a thick setting, add citric acid and pectin, after ten minutes remove from the fire and make a thermal shock