Go to the Recipe: Pâte de Fruit
you need to boil off more liquid. The more concentrated, the higher the boiling point.
Works great if u juice grapes and not use store bought
I have made this recipe several times with HM pectin. I can’t get the temp above 107C with gas or induction burner. Any suggestions? I would like them a bit firmer but can’t get above the lowest temp suggested.
Will this work with grapefruit juice? Is the acidity too high for it to be heated up with pectin without solidifying immediately? What should the ph of the starting base be so it still stays liquid to complete the prep. I would like to uss the least amount of water possible
Update: I increased pectin, and did a 1:1 acid swap and it worked great.
To get the jellies firmer and more sprong-y, but not denser, should I just increase the pectin a few grams, and cook to the same temp as before? If I do this, do I need to increase any other of the ingredients?
Also, I subbed citric acid for tartaric 1:1, would that make it less firm than it would've been? Thank you!
Candy making requires moisture evaporation to saturate the solution with sugar and this needs to be done on a stovetop or kettle.
Possible sousvided?
Is it possible to make these jellies sous vide?
I need a new candy thermometer and wonder if Chefsteps can recommend one? I discovered my current one is inaccurate.
Every time I look for one online the reviews are less than stellar for every one that looks promising….
Thanks!
Thank you Matthew! I get the difference between HM and LM pectin but Modernist Pantry sells two different HM pectins (at least they’re labeled differently on the packages) - one is labeled as a “fast set” HM pectin and one a “slow set” HM pectin. It seems that these are both HM products with different setting speeds. I will assume they are interchangeable but the slow set will buy me a little bit more time to get it in the pan and spread out.
Hello Kate, Commercial pectins are divided into “high methoxyl (HM)” and “low methoxyl (LM)”. In nature, pectin is HM. During production, its degree of methyl esterification can be modified, producing LM pectins that are more suitable for different applications. Either pectin you use will work for pate de fruit and no matter what it will start to gel once temperature is reached. You always need to work quickly to cast the candy.
Am noticing that Modernist Pantry (the recommended HM pectin brand that comes up if you click on the link in this recipe) sells both a slow set HM pectin and fast set HM pectin - are these products the same except for the set time? Is there a reason this recipe specifically calls for the fast set version (particularly when several people commented that their mixture set up before they could reasonably spread it out in the pan)? Would like to order the slow set version but am hesitant to on the chance there’s a difference in the two that’s not clear from the description ...
Could someone tell me the shelf life?
I'd be curious if you could integrate vodka or other spirits into this recipe at the casting step (in order to retain the alcohol).
I tried this and it worked beautifully.. however I did add 15g of agar to the bulk of sugar. Boiled it to 105degrees celcius. The agar gives an extra texture.
Just made these with a reduction of sour cherry juice, boiled to 230F. Came out great -- nicely tart. I used HM pectin from Modernist Pantry.
If I wanted these to be chewier like a gummy, I'd just boil to a higher temp after adding the sugar, right? Could I cast the gummies straight into a pan of granulated sugar to get it to stick better?
How long will these things keep? I'm guessing if I put in fridge quite a while.
Do you like to cook something new? I love very much. Therefore, I will advise the favorite dish of my children. Jams
Best Jam Recipes
Try it.
I would assume so, but absinthe has a pretty assertive botanical and aniseed flavor.
try using cuisine tech brand apple pectin (available specialty shops online etc) or pure apple pectin from natural foods store. DO NOT USE CERTO! ( or Pomona, or anything like that for home cook) they should tell you this in the recipe, but they just say "HM pectin" which doesn't really tell you that. I make boatloads of these as cannabis edibles in Seattle, we cook to 230 degrees. Try looking at the Boiron pate de fruits recipes at
OK, since it seems to be posting again, I'll pose my question again. Has ANYBODY gotten this recipe to work? Just poured my sixth batch down the drain. I have tried: Doubling the Pectin
Doubling the Acid
Using powdered and liquid Pectin
Using tartaric, citric, or malic acid
Cooking to 250, well beyond the recommended temperature Combining these approaches I live near sea level, with moderate humidity, and am using Certo (liquid or powder), and pure acid crystals. The firmest batch that I've gotten was not as firm as a good jam. Nothing that can be handled or cut. Do I need to be using a different Pectin? Do I need to be using several packets, instead of the 20g recommended? How are you getting this to Actually work?
I just entered a lengthy question, and it is not showing up. Is this thread closed?
How long do you soak in the ever clear?
Tomate de arbol
Tomate de arbol pate de fruit, with cardamom, cinnamon, vanilla & pistachio Tastes good, but, when I cast it, the quantity in the recipe did not fill the 10" x 13" pan, it did not even fill the 8" x 8" pan, any ideas why?
everclear is not available in my country, would 69.9% absinthe work instead?
please explain: 1) how to make "juice concentrate" from fresh fruit 2) how to make "juice concentrate" from dried fruit
I am getting a case of beautiful, ripe peaches that I want to make into a pate de fruit for use to top a pate de compagne. However, the fruit is ready NOW, but I won't make the pate until this weekend. Can I make the pate and leave it in a sheet, wrap it and store it until I am ready for use....then remelt it to form? Thanks.
Hey, I tried this recipe using blackberry puree, but it was a complete blowout. I got a pretty strange mermelade, bot nothing like the pate de fruit shown in your pictures. On the other han, y never got past 95º C, it just kept reducing until it almost burn in the pot. Is there a video for this? Any ideas than can help me? Is it the blackbery pure?
Doubt I'll post again, two posts disappeared? inc UK supplier of Everclear 190 or 175 proof
I am interested in adding coconut oil to my fruit pate. I have seen this done with olive oil. Any tips or formulas would be great. I am hoping for an end product that is firm & shelf stable.
The Everclear that I get in Tennessee is 180 proof. That's 90% ethanol. What you can get (proof-wise) may be limited by local regulations, so read the label. Alcohol percentage is roughly half of the proof value. So as long as it isn't denatured, one could use reagent-grade ethanol. Since that doesn't sound like something one would enjoy drinking (you really wouldn't), Mrs. Grundy isn't as likely to get her panties in a wad, and you may be able to order it as a laboratory chemical.
Hi Ashley! We haven't found that it does! Pectin is actually alcohol precipitated so you shouldn't encounter any issues with it setting.
How does alcohol affect pectin? If I wanted to add amaro to flavor a pate de fruit, would it still set?
You may not be able to buy it at LCBO because of the alcohol content if Ontario has placed limits on alcohol percentages, or, Everclear may not be marketed in Canada. Look for a rum called Bacardi 151 (https://en.wikipedia.org/wiki/Bacardi_151) at LCBO, or SAQ, if you go to Quebec, MLCC in Mannitoba. Otherwise, get a friend to bring you a bottle from the States.
Everclear is just 75% ethyl alcohol...........
I noticed others have asked but figured I asked again to see if we can get an answer. Everclear is not sold in Canada (Ontario), is there a substitute we can use? Thanks!
