Pate de Fruit (fruit jellies)

Pectin jellies are considered by many to process the finest quality any of the jellies. Pectin has a mouthfeel that is to most people’s liking. These jellies should always use fruit juices or purees rather than manufactured flavors for superior flavor; pectin jellies can be made using a wide variety of fruits. 
Fruit Jellies are great to have as a sweet fruit treat, the taste of them will be determined by the quality of the fruit puree you use so always try to use the best quality available. 
They contain no gelatine and are set with natural pectin. 

What’s in it? 

The very best pectin jellies contain nothing but fruit juices or purees, sugar, and pectin. Additional acid in the form of lemon juice is frequently added to these jellies to aid in setting. 

Fruit Juice or Puree – The juice or puree not only provides the flavor and color of the jelly, it also contains the water needed for cooking. When using a juice such as pomegranate or grape, applesauce is added to the jelly to provide a better texture. 

Sugar – Sugar in pectin jellies not only adds sweetness, but is a necessary ingredient for the pectin to bind properly. Cutting down on the sugar in a pectin jelly recipe will cause it not to set properly. 

Pectin – Pectin is the binding agent in these jellies. Standard liquid pectin of the variety found in grocery stores should be used for the recipes in this book, not a low-sugar version. 

Lemon Juice – In addition to a high sugar content, pectin requires a relatively high level of acidity in order to form a gel. Lemon juice is added at the end of cooking to induce the pectin to set. 


1000gr fruit puree 
75gr sugar 
25gr pectin slow setting 
1000gr sugar 
200gr glucose syrup 
15gr citric acid (1:1) 


Bring to the boil the fruit puree. Adding whilst whisking in the first amount of sugar and pectin preciously mix (this will prevent the pectin from lumping together). 
Add the sugar then the glucose. And cook to 107.C / 105.C. 
Remove from the heat allow to cool 1min whilst whisking.
Then add the acid solution (the mixture from this point will start to set and can not be re-melted). 
Mix well. 
Pour into frame or in a pan to set overnight. 

Once cold, cut to shape and toss in granulated sugar ( note that a flavoring can be added to the sugar to enhance the fruit).

How it’s Stored

Once coated with granulated sugar, pectin, jellies are not very susceptible to damage from air or humidity. It is nonetheless advisable to store them in an airtight container. Like any true confection, pectin jellies need not be refrigerated, and doing so usually damages the sugar coating. 

XOXO *****