Homemade Pâtés de Fruits – No Corn Syrup Recipe

Craving those delightful, chewy fruit jellies without the store-bought additives? Our Homemade Pâtés de Fruits recipe is just what you need! Crafted without a drop of corn syrup, these vibrant treats capture the pure essence of fruit, offering a truly gourmet experience right from your kitchen.

Ingredients

• 300g (about 1 ¼ cups) high-quality fruit puree (raspberry, apricot, mango, etc.)
• 450g (about 2 ¼ cups) granulated sugar, divided
• 12g (about 1 ½ tablespoons) yellow pectin (or fruit pectin designed for high sugar content)
• 20ml (about 1 ½ tablespoons) fresh lemon juice
• 2g (about ½ teaspoon) citric acid, dissolved in 5ml (1 teaspoon) hot water (optional, for extra tartness and preservation)
• 1 cup (200g) additional granulated sugar, for coating

Instructions

1. Lightly oil an 8×8 inch (20×20 cm) baking pan or a silicone mold tray. Line with parchment paper if using a metal pan, ensuring paper overhangs the sides for easy removal.
2. In a medium, heavy-bottomed saucepan, combine the fruit puree and 300g (1 ½ cups) of the granulated sugar. Heat over medium-low heat, stirring until the sugar dissolves.
3. In a small bowl, whisk together the remaining 150g (¾ cup) of granulated sugar and the yellow pectin. This step prevents the pectin from clumping when added to the fruit mixture.
4. Increase the heat to medium. Once the fruit mixture reaches a gentle simmer, gradually whisk in the pectin-sugar mixture. Stir constantly to ensure the pectin fully dissolves.
5. Continue cooking, stirring frequently, until the mixture reaches 104-106°C (219-223°F) on a candy thermometer. This is the crucial setting point. Be patient, as this can take 15-25 minutes.
6. Once the target temperature is reached, remove the saucepan from the heat. Stir in the lemon juice and the dissolved citric acid (if using).
7. Immediately pour the hot mixture into the prepared pan or molds. Gently tap the pan on the counter a few times to release any air bubbles and ensure an even surface.
8. Let the pâtés de fruits set undisturbed at room temperature for at least 6-8 hours, or preferably overnight, until firm to the touch. Do not refrigerate, as this can interfere with the setting process.
9. Once fully set, lift the block from the pan using the parchment paper overhang. Lightly dust a clean cutting board with granulated sugar. Invert the block onto the sugared board and carefully peel off the parchment paper.
10. Using a sharp, lightly oiled knife, cut the pâtés de fruits into desired shapes (squares, rectangles, or small cubes).
11. Roll each piece in the additional granulated sugar until fully coated.
12. Allow the coated pâtés de fruits to dry at room temperature for another 24-48 hours, uncovered, to develop a firmer texture and prevent stickiness. Store in an airtight container at room temperature for up to 2-3 weeks.