Strawberry Pate de Fruit Recipe
This Strawberry Pâte de Fruit recipe transforms simple strawberries and sugar into a delightful, chewy fruit candy. With a few pantry ingredients and a candy thermometer, you can create these classic French fruit jellies that are perfect for snacking or gifting. The process involves pureeing strawberries, cooking them with pectin and sugar to the perfect temperature, and setting them into a sweet, firm jelly with a sugary coating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes plus 2-3 hours setting time
- Yield: 32 servings
- Category: Candy
- Method: Stovetop
- Cuisine: French
Ingredients
Fruit Puree
- 1 pound frozen whole strawberries, defrosted
Sweetening and Setting
- 2 cups granulated sugar, divided (plus extra for rolling)
- 2 tablespoons powdered pectin
Instructions
- Prepare the Pan: Line a 9×5 inch bread loaf pan with parchment paper, ensuring the paper comes up the sides for easy removal of the set pâte de fruit.
- Puree the Strawberries: Place the defrosted strawberries into a blender and puree until completely smooth, which should take about 3 minutes. You should end up with 2 cups of strawberry puree.
- Combine with Pectin and Sugar: Pour the puree into a 2-quart saucepan and clip a candy thermometer to the side. Whisk together 1 cup of granulated sugar and the powdered pectin thoroughly to prevent clumps, then stir this mixture into the strawberry puree.
- Cook the Mixture: Heat the mixture over medium-high heat while constantly stirring, allowing it to come to a simmer. This initial cooking will take about 5 minutes.
- Add Remaining Sugar: Stir in the remaining 1 cup of sugar. Continue cooking and stirring the mixture patiently until it reaches 235°F on the candy thermometer. This step can take 15 to 20 minutes as the temperature may seem to plateau around 220°F.
- Set the Jelly: Once the mixture hits 235°F, remove the pan from heat and pour the mixture into the prepared loaf pan. Let it sit at room temperature for 2 to 3 hours until set; overnight setting uncovered is ideal if conditions allow. In low humidity, cover with plastic wrap to prevent drying out.
- Cut and Sugar the Pâte de Fruit: Once set, lift the jelly from the pan using the parchment paper. Using a knife dipped in sugar to prevent sticking, cut the jelly into cubes. Roll each cube in extra granulated sugar and arrange on a serving plate.
Notes
- Using powdered pectin mixed with sugar helps prevent clumping and ensures even setting.
- Be patient during cooking; temperature plateaus are normal and stirring prevents sticking and burning.
- If you live in a dry climate, covering the set jelly with plastic wrap prevents it from drying out.
- For easy cutting, dip your knife in sugar between slices to keep the blade from sticking.
- Store in an airtight container at room temperature for up to 2 weeks.
Find it online: https://cheftinaskitchen.com/strawberry-pate-de-fruit-recipe/
