Homemade Pâtes de Fruits

These homemade orange and pomegranate pâtes de fruits are the perfect balance of tart and sweet, with a chewy texture and crunchy sugar coating. This classy candy looks as great as it tastes.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 1 40

Servings: 25 Pieces

Course: candy, Dessert

Cuisine: French

Calories: 259

Ingredients Equipment Method Video Notes

Ingredients

The Base
Fruit Juice: 2 cups; freshly squeezed and strained is best. Orange and pomegranate work beautifully but you can use almost any high-acid fruit juice.
Granulated Sugar: 1 cup plus extra for coating; this provides the structure. Do not try to reduce the sugar, or the candy will not set.
Classic Pectin: 3 tablespoons; use powdered original/classic pectin like Sure-Jell. Do not use low-sugar or instant pectin.
The Activator
Lemon Juice: 1 tablespoon; freshly squeezed. Pectin needs acid to activate the gelling process.

Equipment

Candy Thermometer Crucial. You cannot make this recipe by guessing. The mixture must reach exactly 223°F to gel properly.
Heavy-Bottomed Saucepan A 9-inch pot is ideal. The heavy bottom prevents the sugar from scorching during the long boil.
8x8 Baking Dish For setting the jelly.
Whisk For incorporating the pectin without lumps.
Parchment Paper To line the pan for easy removal.

Method

Oil and line an 8x8 inch baking dish.
Simmer fruit juice in a heavy saucepan.
Whisk sugar and pectin together, then whisk into simmering juice.
Boil mixture over medium-high heat until it reaches exactly 223˚F (15-20 mins).
Turn off heat, stir in lemon juice, and pour into pan.
Let cure at room temp for 24-36 hours.
Cut into squares and toss in suga

Video

Notes

Must use classic powdered pectin (not low sugar). Temperature of 223°F is critical for setting. Curing for 24 hours prevents the sugar coating from melting.