Pectin fruit jellies: firm pâte de fruit
Pâte de fruit are small fruit-and-sugar bites set with a pectin suited to the recipe. They are not sweets made from fruit alone: sugar and glucose syrup contribute to flavour and texture.
Starting formula
- 1,000 g fruit purée
- 1,350 g sugar, divided into 350 g and 1,000 g
- 200 g glucose syrup
- 30 g pectin suitable for high-sugar jellies, following its technical sheet
- 4 g citric acid dissolved in 4 g water
Identify the fruit and pectin type before testing: an LM pectin or a different blend cannot automatically replace the specified pectin.
Method
Mix pectin with the first 350 g sugar to help dispersion. Heat the purée and stir in this mixture. Add remaining sugar and glucose, then cook to the concentration required by the recipe.
Approximately 105 °C is a guide: fruit, altitude and initial solids can alter the endpoint. Incorporate the acid solution at the stage specified for your pectin, mix and pour promptly into the mould.
Cutting and finishing
Let stabilise, cut and assess texture and water release before completing production. If required, coat the pieces in sugar close to packaging or serving.
Do not substitute agar for pectin at the same dose: method and result differ. Commercial shelf life needs specific product assessment. To understand pectin types, read the dedicated guide.