Grape Nut Roll (Soutzouki)
In a large deep pot bring juice and honey or sugar to a vigorous boil.
Add pectin and boil 5 minutes.
Dissolve citric acid first in a tablespoon of hot syrup, then add to the rest of the syrup, mixing it in.
Dissolve cornstarch in cold water and mix into syrup, stirring quickly.
Cook 1 minutes more.
Ladle thick mixture on to heavy waxed paper.
Make a long thick roll.
Pick up two sides of paper and press together to make a fat sausage of candy.
Let set at room temperature.
Store in plastic bag.
Slice as needed.