Homemade Pâtes de Fruits (No Corn Syrup) Recipe
Homemade Pâtes de Fruits are traditional French fruit jellies made without corn syrup, using fresh fruit juice, sugar, pectin, and lemon juice. This recipe yields chewy, flavorful fruit squares coated with sugar, perfect as a sweet treat or gift. The preparation involves simmering fruit juice and sugar, cooking to a precise temperature, and setting the mixture for up to 36 hours before cutting and sugar-coating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 24 hours 30 minutes
- Yield: 20 servings
- Category: Candy
- Method: Stovetop
- Cuisine: French
Ingredients
Ingredients
- 2 cups fruit juice (orange and pomegranate recommended)
- 1 cup granulated sugar, plus more for coating
- 3 tablespoons classic pectin*
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Prepare the baking dish: Lightly oil an 8×8 inch or 9×9 inch baking dish, line it with parchment paper, and set aside to prevent sticking when the fruit mixture is poured in.
- Prepare the fruit juice: If using freshly squeezed juice, squeeze and strain your fruit juice to remove pulp and seeds. Pour the juice into a heavy-bottomed 9-inch diameter saucepan and bring it to a gentle simmer, attaching a candy thermometer to monitor temperature accurately.
- Mix sugar and pectin: In a medium bowl, whisk together the granulated sugar and pectin thoroughly. Slowly add this mixture into the simmering fruit juice while whisking continuously to prevent clumps and sticking on the bottom of the pan.
- Cook the fruit mixture: Continue cooking over medium-high heat with occasional stirring until the mixture boils. Maintain cooking until the temperature reaches 223˚F, which usually takes 15-20 minutes or longer. This step is essential for proper gel formation.
- Finish and pour: Remove the saucepan from heat, stir in the freshly squeezed lemon juice immediately, then pour the hot mixture into the prepared baking dish evenly.
- Set the jelly: Let the pâte de fruit sit uncovered at room temperature for 24 to 36 hours. This extended drying period helps the jelly firm up properly and prevents moisture from leaking after coating.
- Cut and coat: Spray a knife with cooking spray or lightly oil it to prevent sticking, then cut the set jelly into 1.5-inch by 1.5-inch squares. Place about half a cup of granulated sugar on a plate and roll each square in the sugar until fully coated.
- Store properly: Store the finished pâtes de fruits in an airtight container at room temperature where they will remain fresh and chewy for up to two weeks.
Notes
- Classic pectin refers to powdered pectin suitable for making jams and jellies; ensure it’s the standard type and not liquid pectin.
- Using a candy thermometer is crucial for accuracy in temperature to achieve the correct texture.
- Freshly squeezed juice enhances flavor, but store-bought 100% juice without additives can also work.
- Allowing the jelly to dry uncovered helps avoid weeping (moisture loss) after coating with sugar.
- Coating with sugar not only adds sweetness but also prevents the pieces from sticking together.
- Keep stored pâtes de fruits away from heat and direct sunlight to maintain texture and flavor.
