Ingredients:

  • 350 g (1 ½ cups) strained Fruit Purée (e.g., Raspberry)
  • 450 g (2 cups) Granulated Sugar (for cooking, split as directed)
  • 20 g (2 Tbsp) High-Methoxyl Pectin
  • 30 ml (2 Tbsp) Fresh Lemon Juice
  • 100 g (½ cup) Granulated Sugar (for coating)
  • 100 g (½ cup) Caster Sugar (Fine Sugar) (for coating)

Instructions:

  1. Prep the Pan: Line an 8x8 inch pan with parchment paper, ensuring overhangs for handles. Lightly mist the paper with non-stick spray or a tasteless oil.
  2. Combine Pectin: Whisk the Pectin (20 g) thoroughly with 50 g of Granulated Sugar in a small, dry bowl. This prevents clumping.
  3. Heat Fruit Base: Pour the strained fruit purée and the first 100 g of Granulated Sugar into a heavy-bottomed saucepan. Bring to a rapid simmer over medium-high heat, stirring until the sugar is dissolved.
  4. Introduce Pectin: Once the fruit mixture is simmering, vigorously whisk in the Pectin/Sugar mixture. Maintain a hard boil for 1 minute to ensure the pectin is fully dissolved and bloomed.
  5. Add Final Sugar: Pour in the remaining 300 g of Granulated Sugar. Stir constantly until the sugar dissolves and the mixture returns to a rolling boil. Insert your sugar thermometer.
  6. Cook to Target Temperature: Continue to boil the mixture, stirring often, until the thermometer registers 106°C (223°F).
  7. Add Acid: Remove the pan from the heat. Stir in the fresh lemon juice. Return the pan to the heat and cook for 30–60 seconds longer, stirring constantly, until the temperature reaches 107°C (225°F). Do not overcook past this point.
  8. Pour and Cool: Immediately pour the hot jelly mixture into the prepared pan. Do not scrape the bottom or agitate the pan. Leave undisturbed to cool and set for a minimum of 3 hours, or preferably overnight.
  9. Release and Cut: Once completely firm, lift the block out using the parchment handles. Using a sharp, oiled knife, cut the block into 36 small squares.
  10. Cure: Place the squares on a wire rack and leave them exposed to air, uncovered, for 12–24 hours. This cures the exterior, preparing it for coating.
  11. Coat: Mix the coating Granulated Sugar (100 g) and Caster Sugar (100 g) in a bowl. Roll each cured jelly piece generously in the sugar mixture until completely coated.
  12. Store: Store finished Pâtes de Fruits in an airtight container at room temperature. They are best consumed within 3–4 weeks.