Pâtes de Fruits-Easy Homemade No Corn Syrup Recipe

Craving those delightful, jewel-toned fruit jellies but want to avoid corn syrup? Look no further! This easy homemade Pâtes de Fruits recipe lets you create exquisite, intensely fruity confections right in your own kitchen, using simple ingredients for a pure, natural taste. Get ready to impress with these vibrant, sweet, and chewy treats!

Ingredients

• 2 cups (approximately 450g) fruit purée (raspberry, apricot, passion fruit, etc.)
• 4 cups (approximately 800g) granulated sugar, divided
• 1/4 cup (approximately 25g) high-methoxyl pectin (e.g., Sure-Jell Original, or specific fruit pectin for jellies)
• 1/4 cup (60ml) fresh lemon juice
• 1 tablespoon (15g) unsalted butter (optional, to reduce foam)
• Extra granulated sugar for coating

Instructions

1. 1. Lightly grease an 8×8 inch (20×20 cm) baking pan or loaf pan and line with parchment paper, leaving an overhang on two sides for easy removal. Dust the parchment lightly with sugar.
2. 2. In a medium saucepan, combine the fruit purée and 1 cup (200g) of the granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the purée is warm.
3. 3. In a small bowl, whisk together the pectin with 1/2 cup (100g) of the remaining granulated sugar. This prevents the pectin from clumping.
4. 4. Once the fruit purée is warm, slowly whisk in the pectin-sugar mixture. Bring the mixture to a rolling boil, stirring constantly for 1 minute to activate the pectin.
5. 5. Add the remaining 2 1/2 cups (500g) of granulated sugar to the boiling purée. Continue stirring constantly. If using, add the butter now to help reduce foaming.
6. 6. Attach a candy thermometer to the side of the saucepan, ensuring it doesn’t touch the bottom. Continue cooking over medium-high heat, stirring frequently to prevent scorching, until the mixture reaches 220-222°F (104-105°C). This can take 15-25 minutes, depending on your stovetop.
7. 7. Remove the pan from the heat and immediately stir in the fresh lemon juice. Stir quickly and thoroughly to ensure even distribution.
8. 8. Carefully pour the hot mixture into the prepared pan. Do not scrape the bottom of the pan, as this can introduce unset pectin.
9. 9. Let the Pâtes de Fruits set at room temperature for at least 4-6 hours, or preferably overnight, uncovered, until firm to the touch. Do not refrigerate, as this can make them sticky.
10. 10. Once firm, use the parchment paper overhangs to lift the slab out of the pan. Place it on a cutting board.
11. 11. Using a sharp, lightly oiled knife (or pizza cutter), cut the slab into small squares or rectangles (approximately 1/2 to 3/4 inch pieces). Wipe the knife clean periodically to prevent sticking.
12. 12. Place a generous amount of granulated sugar in a shallow dish. Toss the cut Pâtes de Fruits pieces in the sugar, coating them completely.
13. 13. Store the finished Pâtes de Fruits in an airtight container at room temperature for up to 2 weeks, layering them between parchment paper if desired to prevent sticking.