Pate de Fruit

These are fun, especially if they turn out like you want. It’s all a matter of getting enough pectin in the mix to make it set up. The beauty is that if it doesn’t, you still have a great, fresh fruit jam. For starters, I made raspberry. You’ll need a candy or instant-read thermometer.

INGREDIENTS

22 ounces sugar, plus more for dusting
1/2 ounce pectin (see NOTES)
20 ounces raspberry puree
4 ounces glucose
1/4 teaspoon citric acid

DIRECTIONS

Combine the sugar and pectin in a bowl.

Heat the raspberry puree in a medium saucepan and add the sugar and pectin mixture.

Bring to a boil, and then add the glucose.

Allow the mixture to boil to 225 – 230 degrees F.

Remove from the heat and add the citric acid.

Pour the mixture into a half-sheet pan lined with plastic wrap. The plastic wrap won’t melt at this temperature.

Allow to cool completely.

Once cooled, cut into desired shape and toss in sugar.

NOTES

Pectin comes in powder or liquid form. This recipe is scaled for powder. It’s not recommended that you substitute one for the other.

While this seems cut and dried, there’s the possibility it won’t gel. If it doesn’t, you can reheat and add more pectin, bringing it back up to 225-230, or you can put it in a jar and use it as a great jam or topping.