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Homemade Orange and Pomegranate Pâtes de Fruits Recipe

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4.1 from 9 reviews

Homemade orange and pomegranate pâtes de fruits offer a delightful balance of tart and sweet flavors with a chewy texture and a crunchy sugar coating. These elegant French fruit jellies make an impressive edible gift and are simple to prepare at home using natural fruit juices and classic pectin.

Ingredients

Ingredients for Each Flavor

  • 2 cups fruit juice (orange or pomegranate)
  • 1 cup granulated sugar, plus more for coating
  • 3 tablespoons classic powdered pectin
  • 1 tablespoon freshly squeezed lemon juice

Instructions

  1. Prepare the Baking Dish: Lightly oil an 8×8 inch or 9×9 inch baking dish and line it with parchment paper; set aside.
  2. Squeeze and Strain Juice: If using fresh fruit, squeeze and strain the juice to remove pulp and seeds.
  3. Heat Fruit Juice: Pour the fruit juice into a heavy-bottomed saucepan (about 9 inches diameter) equipped with a candy thermometer. Bring the juice to a gentle simmer over medium heat.
  4. Mix Sugar and Pectin: In a medium mixing bowl, whisk together the granulated sugar and powdered pectin thoroughly.
  5. Add Sugar-Pectin Mixture: Slowly pour the sugar-pectin mixture into the simmering fruit juice while whisking constantly to prevent clumps or sticking to the pan bottom.
  6. Cook to Target Temperature: Continue stirring occasionally and cook the mixture over medium-high heat until it reaches a boil. Maintain cooking until the mixture attains 223°F (about 15-20 minutes or longer).
  7. Add Lemon Juice and Pour: Turn off the heat, stir in the freshly squeezed lemon juice promptly, and pour the hot mixture into the prepared baking dish.
  8. Dry and Cure: Leave the pâte de fruit uncovered at room temperature for 24 to 36 hours to dry and cure fully, which prevents moisture weeping after coating.
  9. Cut and Coat: Lightly oil or spray a knife, then cut the set pâte de fruit into approximately 1.5-inch squares. Pour about half a cup of granulated sugar onto a plate and roll each square in the sugar, coating all sides evenly.
  10. Storage: Store the finished pâtes de fruits in an airtight container at room temperature. They will keep fresh for up to two weeks.

Notes

  • Pectin Type: Use classic powdered pectin, not low or no sugar pectin. Liquid pectin can be substituted at 6 ounces for 4 tablespoons of powdered but must be added after reaching temperature.
  • Temperature Control: Ensure the mixture reaches 217°F-222°F to gel properly; going slightly above 222°F and holding briefly ensures a perfect set. Use a candy thermometer for accuracy.
  • Curing Time: Allow curing for 24-36 hours to prevent moisture from seeping when coated with sugar. Immediate coating may cause weeping.
  • Sugar Coating: Optional for texture and appearance. For more crunch, use coarse or organic sugar varieties.
  • Add Sourness: To create sour pâte de fruits, mix food-grade citric acid into the coating sugar.

Find it online: https://bitezly.com/homemade-orange-and-pomegranate-pates-de-fruits-recipe/