Imported from the web

Homemade Pâtes de Fruits (No Corn Syrup)

Name: Homemade Pâtes de Fruits (No Corn Syrup)
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 25 servings
Cuisine: French
Ingredients: 2 cup fruit juice (orange and pomegranate) (Freshly squeezed and strained if desired; the source specifies 100% juice.); 1 cup granulated sugar (Plus about 1/2 cup for coating; use additional sugar as needed to coat all sides. Coarse or organic sugar is an optional choice for a crunchier coating.); 3 tbsp classic powdered pectin (Use original/classic pectin, not low- or no-sugar pectin.); 1 tbsp freshly squeezed lemon juice; cooking spray or oil (For greasing the baking dish and coating the knife; use either cooking spray or a light coating of oil.)

Recipe by Lexi

Imported by Starr2 on SeeMeCook

Chewy homemade fruit jellies made with orange and pomegranate juice, balanced with lemon and finished with a crunchy sugar coating. They make an elegant edible gift.

25 servings30 minFrench

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Ingredients

2 cup fruit juice (orange and pomegranate) (Freshly squeezed and strained if desired; the source specifies 100% juice.)
1 cup granulated sugar (Plus about 1/2 cup for coating; use additional sugar as needed to coat all sides. Coarse or organic sugar is an optional choice for a crunchier coating.)
3 tbsp classic powdered pectin (Use original/classic pectin, not low- or no-sugar pectin.)
1 tbsp freshly squeezed lemon juice
cooking spray or oil (For greasing the baking dish and coating the knife; use either cooking spray or a light coating of oil.)

Steps

1
Lightly oil an 8 × 8-inch or 9 × 9-inch baking dish. Line it with parchment paper and set it aside.
2
If using freshly squeezed juice, squeeze and strain it. Attach a candy thermometer to a heavy-bottomed saucepan about 9 inches in diameter, then add the fruit juice and bring it to a simmer.
3
In a medium mixing bowl, whisk together the measured sugar and pectin.
4
Slowly pour the sugar-and-pectin mixture into the simmering juice, whisking as you pour to prevent clumps or sticking to the pan bottom.
5
Cook over medium-high heat, stirring occasionally, until the mixture comes to a boil.
6
Continue cooking until the mixture reaches 223°F (106°C); this may take 15–20 minutes or longer.
7
Turn off the heat, add the lemon juice, and stir it in.
8
Immediately pour the mixture into the prepared baking dish.
9
Leave uncovered at room temperature for 24–36 hours to dry and cure before coating, which helps prevent moisture from seeping out after sugaring.
10
Lightly coat a knife with cooking spray or oil, then cut the set pâte de fruit into squares roughly 1.5 inches on each side.
11
Put about 1/2 cup sugar on a plate. Turn each square in the sugar until all sides are coated.
12
Store in an airtight container at room temperature for up to 2 weeks.

Notes

The source gives a substitution of 4 tablespoons powdered pectin for 6 ounces liquid pectin; add liquid pectin only after the sugar mixture reaches the target temperature. For a sour coating, mix a little food-grade citric acid into the coating sugar. The structured data lists 30 minutes total, while its stated 24–36-hour curing time is additional elapsed time.