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Pâte de Fruit

Pâte de Fruit


Ingredients

  • 2 1/4 Cups sugar
  • 3 1/2 Cups pectin
  • 2 Cups fruit purée
  • 6 Tablespoons corn syrup

Directions

Combine the sugar and the pectin in a heatproof bowl, and stir to mix evenly. Then, add the remaining ingredients. Over a double boiler, cook the ingredients, constantly whisking until it reaches 230 degrees F, about 10 minutes. Line a pan with plastic wrap, and pour the hot puree into the pan. Leave to cool at room temperature for about 2 hours. Turn the jelly out onto a cutting board and cut into your desired shape. Roll in additional sugar, if you desire.


  • 1 pound strawberries (fresh or defrosted from frozen)
  • 1 tablespoon lemon juice
  • 2 cups sugar (divided use)
  • 2.5 tablespoons liquid pectin

Prepare an 8 x 8 pan by lining it with aluminum foil or parchment paper and spraying it with nonstick cooking spray.

Place the strawberries in a blender or food processor and process until very well pureed.

Pour them through a mesh strainer into a medium saucepan, discarding any remaining fruit chunks.

Stir in the lemon juice and 1/2 cup of the sugar, place the pan over medium-high heat, and insert a candy thermometer.

Cook the mixture, stirring constantly, until it is hot, around 140 F.

Add the remaining 1.5 cups of sugar and the liquid pectin, and lower the heat to medium.

Continue to cook, stirring frequently, until the mixture registers 200 F.

At this point, turn the heat to low and hold it at 200 F for 2 to 3 minutes.

After this, return the heat to medium and bring it up to 225 F.

This process will take some time, especially with the heat on medium, so have patience and be diligent in stirring frequently so the bottom doesn't scorch.

Once the fruit paste reaches 225 F, turn the heat to low and keep it at that temperature for an additional 2 to 3 minutes.

Remove the pan from the heat and scrape the strawberry pate de fruit mixture into the prepared pan, smoothing it into an even layer.

Allow the pate de fruit mixture to set at room temperature for several hours, until completely cool and firm. Use a sharp knife to cut it into very small squares, and roll the individual pieces in granulated sugar.

The strawberry pate de fruits can be served immediately or refrigerated in an airtight container for up to a week. If refrigerated, the pieces may need to be re-rolled in granulated sugar before serving.

Pate de fruits do take quite a long time to cook. If you think about what's happening, you're cooking all of the liquid out of the fruit puree and reducing it to a very thick paste. The exact amount of time depends on a lot of factors, like how much water was in your puree, to begin with, the capabilities of your stove, and the quality of the pan you use. But you can expect the process to take at least 30 minutes and sometimes up to an hour. This is easier on a gas range, but can absolutely be done on an electric stove.


  • 1 pound strawberries (fresh or defrosted from frozen)
  • 1 tablespoon lemon juice
  • 2 cups sugar (divided use)
  • 2.5 tablespoons liquid pectin

Prepare an 8 x 8 pan by lining it with aluminum foil or parchment paper and spraying it with nonstick cooking spray.

Place the strawberries in a blender or food processor and process until very well pureed.

Pour them through a mesh strainer into a medium saucepan, discarding any remaining fruit chunks.

Stir in the lemon juice and 1/2 cup of the sugar, place the pan over medium-high heat, and insert a candy thermometer.

Cook the mixture, stirring constantly, until it is hot, around 140 F.

Add the remaining 1.5 cups of sugar and the liquid pectin, and lower the heat to medium.

Continue to cook, stirring frequently, until the mixture registers 200 F.

At this point, turn the heat to low and hold it at 200 F for 2 to 3 minutes.

After this, return the heat to medium and bring it up to 225 F.

This process will take some time, especially with the heat on medium, so have patience and be diligent in stirring frequently so the bottom doesn't scorch.

Once the fruit paste reaches 225 F, turn the heat to low and keep it at that temperature for an additional 2 to 3 minutes.

Remove the pan from the heat and scrape the strawberry pate de fruit mixture into the prepared pan, smoothing it into an even layer.

Allow the pate de fruit mixture to set at room temperature for several hours, until completely cool and firm. Use a sharp knife to cut it into very small squares, and roll the individual pieces in granulated sugar.

The strawberry pate de fruits can be served immediately or refrigerated in an airtight container for up to a week. If refrigerated, the pieces may need to be re-rolled in granulated sugar before serving.

Pate de fruits do take quite a long time to cook. If you think about what's happening, you're cooking all of the liquid out of the fruit puree and reducing it to a very thick paste. The exact amount of time depends on a lot of factors, like how much water was in your puree, to begin with, the capabilities of your stove, and the quality of the pan you use. But you can expect the process to take at least 30 minutes and sometimes up to an hour. This is easier on a gas range, but can absolutely be done on an electric stove.


  • 1 pound strawberries (fresh or defrosted from frozen)
  • 1 tablespoon lemon juice
  • 2 cups sugar (divided use)
  • 2.5 tablespoons liquid pectin

Prepare an 8 x 8 pan by lining it with aluminum foil or parchment paper and spraying it with nonstick cooking spray.

Place the strawberries in a blender or food processor and process until very well pureed.

Pour them through a mesh strainer into a medium saucepan, discarding any remaining fruit chunks.

Stir in the lemon juice and 1/2 cup of the sugar, place the pan over medium-high heat, and insert a candy thermometer.

Cook the mixture, stirring constantly, until it is hot, around 140 F.

Add the remaining 1.5 cups of sugar and the liquid pectin, and lower the heat to medium.

Continue to cook, stirring frequently, until the mixture registers 200 F.

At this point, turn the heat to low and hold it at 200 F for 2 to 3 minutes.

After this, return the heat to medium and bring it up to 225 F.

This process will take some time, especially with the heat on medium, so have patience and be diligent in stirring frequently so the bottom doesn't scorch.

Once the fruit paste reaches 225 F, turn the heat to low and keep it at that temperature for an additional 2 to 3 minutes.

Remove the pan from the heat and scrape the strawberry pate de fruit mixture into the prepared pan, smoothing it into an even layer.

Allow the pate de fruit mixture to set at room temperature for several hours, until completely cool and firm. Use a sharp knife to cut it into very small squares, and roll the individual pieces in granulated sugar.

The strawberry pate de fruits can be served immediately or refrigerated in an airtight container for up to a week. If refrigerated, the pieces may need to be re-rolled in granulated sugar before serving.

Pate de fruits do take quite a long time to cook. If you think about what's happening, you're cooking all of the liquid out of the fruit puree and reducing it to a very thick paste. The exact amount of time depends on a lot of factors, like how much water was in your puree, to begin with, the capabilities of your stove, and the quality of the pan you use. But you can expect the process to take at least 30 minutes and sometimes up to an hour. This is easier on a gas range, but can absolutely be done on an electric stove.


  • 1 pound strawberries (fresh or defrosted from frozen)
  • 1 tablespoon lemon juice
  • 2 cups sugar (divided use)
  • 2.5 tablespoons liquid pectin

Prepare an 8 x 8 pan by lining it with aluminum foil or parchment paper and spraying it with nonstick cooking spray.

Place the strawberries in a blender or food processor and process until very well pureed.

Pour them through a mesh strainer into a medium saucepan, discarding any remaining fruit chunks.

Stir in the lemon juice and 1/2 cup of the sugar, place the pan over medium-high heat, and insert a candy thermometer.

Cook the mixture, stirring constantly, until it is hot, around 140 F.

Add the remaining 1.5 cups of sugar and the liquid pectin, and lower the heat to medium.

Continue to cook, stirring frequently, until the mixture registers 200 F.

At this point, turn the heat to low and hold it at 200 F for 2 to 3 minutes.

After this, return the heat to medium and bring it up to 225 F.

This process will take some time, especially with the heat on medium, so have patience and be diligent in stirring frequently so the bottom doesn't scorch.

Once the fruit paste reaches 225 F, turn the heat to low and keep it at that temperature for an additional 2 to 3 minutes.

Remove the pan from the heat and scrape the strawberry pate de fruit mixture into the prepared pan, smoothing it into an even layer.

Allow the pate de fruit mixture to set at room temperature for several hours, until completely cool and firm. Use a sharp knife to cut it into very small squares, and roll the individual pieces in granulated sugar.

The strawberry pate de fruits can be served immediately or refrigerated in an airtight container for up to a week. If refrigerated, the pieces may need to be re-rolled in granulated sugar before serving.

Pate de fruits do take quite a long time to cook. If you think about what's happening, you're cooking all of the liquid out of the fruit puree and reducing it to a very thick paste. The exact amount of time depends on a lot of factors, like how much water was in your puree, to begin with, the capabilities of your stove, and the quality of the pan you use. But you can expect the process to take at least 30 minutes and sometimes up to an hour. This is easier on a gas range, but can absolutely be done on an electric stove.


  • 1 pound strawberries (fresh or defrosted from frozen)
  • 1 tablespoon lemon juice
  • 2 cups sugar (divided use)
  • 2.5 tablespoons liquid pectin

Prepare an 8 x 8 pan by lining it with aluminum foil or parchment paper and spraying it with nonstick cooking spray.

Place the strawberries in a blender or food processor and process until very well pureed.

Pour them through a mesh strainer into a medium saucepan, discarding any remaining fruit chunks.

Stir in the lemon juice and 1/2 cup of the sugar, place the pan over medium-high heat, and insert a candy thermometer.

Cook the mixture, stirring constantly, until it is hot, around 140 F.

Add the remaining 1.5 cups of sugar and the liquid pectin, and lower the heat to medium.

Continue to cook, stirring frequently, until the mixture registers 200 F.

At this point, turn the heat to low and hold it at 200 F for 2 to 3 minutes.

After this, return the heat to medium and bring it up to 225 F.

This process will take some time, especially with the heat on medium, so have patience and be diligent in stirring frequently so the bottom doesn't scorch.

Once the fruit paste reaches 225 F, turn the heat to low and keep it at that temperature for an additional 2 to 3 minutes.

Remove the pan from the heat and scrape the strawberry pate de fruit mixture into the prepared pan, smoothing it into an even layer.

Allow the pate de fruit mixture to set at room temperature for several hours, until completely cool and firm. Use a sharp knife to cut it into very small squares, and roll the individual pieces in granulated sugar.

The strawberry pate de fruits can be served immediately or refrigerated in an airtight container for up to a week. If refrigerated, the pieces may need to be re-rolled in granulated sugar before serving.

Pate de fruits do take quite a long time to cook. If you think about what's happening, you're cooking all of the liquid out of the fruit puree and reducing it to a very thick paste. The exact amount of time depends on a lot of factors, like how much water was in your puree, to begin with, the capabilities of your stove, and the quality of the pan you use. But you can expect the process to take at least 30 minutes and sometimes up to an hour. This is easier on a gas range, but can absolutely be done on an electric stove.


  • 1 pound strawberries (fresh or defrosted from frozen)
  • 1 tablespoon lemon juice
  • 2 cups sugar (divided use)
  • 2.5 tablespoons liquid pectin

Prepare an 8 x 8 pan by lining it with aluminum foil or parchment paper and spraying it with nonstick cooking spray.

Place the strawberries in a blender or food processor and process until very well pureed.

Pour them through a mesh strainer into a medium saucepan, discarding any remaining fruit chunks.

Stir in the lemon juice and 1/2 cup of the sugar, place the pan over medium-high heat, and insert a candy thermometer.

Cook the mixture, stirring constantly, until it is hot, around 140 F.

Add the remaining 1.5 cups of sugar and the liquid pectin, and lower the heat to medium.

Continue to cook, stirring frequently, until the mixture registers 200 F.

At this point, turn the heat to low and hold it at 200 F for 2 to 3 minutes.

After this, return the heat to medium and bring it up to 225 F.

This process will take some time, especially with the heat on medium, so have patience and be diligent in stirring frequently so the bottom doesn't scorch.

Once the fruit paste reaches 225 F, turn the heat to low and keep it at that temperature for an additional 2 to 3 minutes.

Remove the pan from the heat and scrape the strawberry pate de fruit mixture into the prepared pan, smoothing it into an even layer.

Allow the pate de fruit mixture to set at room temperature for several hours, until completely cool and firm. Use a sharp knife to cut it into very small squares, and roll the individual pieces in granulated sugar.

The strawberry pate de fruits can be served immediately or refrigerated in an airtight container for up to a week. If refrigerated, the pieces may need to be re-rolled in granulated sugar before serving.

Pate de fruits do take quite a long time to cook. If you think about what's happening, you're cooking all of the liquid out of the fruit puree and reducing it to a very thick paste. The exact amount of time depends on a lot of factors, like how much water was in your puree, to begin with, the capabilities of your stove, and the quality of the pan you use. But you can expect the process to take at least 30 minutes and sometimes up to an hour. This is easier on a gas range, but can absolutely be done on an electric stove.


  • 1 pound strawberries (fresh or defrosted from frozen)
  • 1 tablespoon lemon juice
  • 2 cups sugar (divided use)
  • 2.5 tablespoons liquid pectin

Prepare an 8 x 8 pan by lining it with aluminum foil or parchment paper and spraying it with nonstick cooking spray.

Place the strawberries in a blender or food processor and process until very well pureed.

Pour them through a mesh strainer into a medium saucepan, discarding any remaining fruit chunks.

Stir in the lemon juice and 1/2 cup of the sugar, place the pan over medium-high heat, and insert a candy thermometer.

Cook the mixture, stirring constantly, until it is hot, around 140 F.

Add the remaining 1.5 cups of sugar and the liquid pectin, and lower the heat to medium.

Continue to cook, stirring frequently, until the mixture registers 200 F.

At this point, turn the heat to low and hold it at 200 F for 2 to 3 minutes.

After this, return the heat to medium and bring it up to 225 F.

This process will take some time, especially with the heat on medium, so have patience and be diligent in stirring frequently so the bottom doesn't scorch.

Once the fruit paste reaches 225 F, turn the heat to low and keep it at that temperature for an additional 2 to 3 minutes.

Remove the pan from the heat and scrape the strawberry pate de fruit mixture into the prepared pan, smoothing it into an even layer.

Allow the pate de fruit mixture to set at room temperature for several hours, until completely cool and firm. Use a sharp knife to cut it into very small squares, and roll the individual pieces in granulated sugar.

The strawberry pate de fruits can be served immediately or refrigerated in an airtight container for up to a week. If refrigerated, the pieces may need to be re-rolled in granulated sugar before serving.

Pate de fruits do take quite a long time to cook. If you think about what's happening, you're cooking all of the liquid out of the fruit puree and reducing it to a very thick paste. The exact amount of time depends on a lot of factors, like how much water was in your puree, to begin with, the capabilities of your stove, and the quality of the pan you use. But you can expect the process to take at least 30 minutes and sometimes up to an hour. This is easier on a gas range, but can absolutely be done on an electric stove.


  • 1 pound strawberries (fresh or defrosted from frozen)
  • 1 tablespoon lemon juice
  • 2 cups sugar (divided use)
  • 2.5 tablespoons liquid pectin

Prepare an 8 x 8 pan by lining it with aluminum foil or parchment paper and spraying it with nonstick cooking spray.

Place the strawberries in a blender or food processor and process until very well pureed.

Pour them through a mesh strainer into a medium saucepan, discarding any remaining fruit chunks.

Stir in the lemon juice and 1/2 cup of the sugar, place the pan over medium-high heat, and insert a candy thermometer.

Cook the mixture, stirring constantly, until it is hot, around 140 F.

Add the remaining 1.5 cups of sugar and the liquid pectin, and lower the heat to medium.

Continue to cook, stirring frequently, until the mixture registers 200 F.

At this point, turn the heat to low and hold it at 200 F for 2 to 3 minutes.

After this, return the heat to medium and bring it up to 225 F.

This process will take some time, especially with the heat on medium, so have patience and be diligent in stirring frequently so the bottom doesn't scorch.

Once the fruit paste reaches 225 F, turn the heat to low and keep it at that temperature for an additional 2 to 3 minutes.

Remove the pan from the heat and scrape the strawberry pate de fruit mixture into the prepared pan, smoothing it into an even layer.

Allow the pate de fruit mixture to set at room temperature for several hours, until completely cool and firm. Use a sharp knife to cut it into very small squares, and roll the individual pieces in granulated sugar.

The strawberry pate de fruits can be served immediately or refrigerated in an airtight container for up to a week. If refrigerated, the pieces may need to be re-rolled in granulated sugar before serving.

Pate de fruits do take quite a long time to cook. If you think about what's happening, you're cooking all of the liquid out of the fruit puree and reducing it to a very thick paste. The exact amount of time depends on a lot of factors, like how much water was in your puree, to begin with, the capabilities of your stove, and the quality of the pan you use. But you can expect the process to take at least 30 minutes and sometimes up to an hour. This is easier on a gas range, but can absolutely be done on an electric stove.


  • 1 pound strawberries (fresh or defrosted from frozen)
  • 1 tablespoon lemon juice
  • 2 cups sugar (divided use)
  • 2.5 tablespoons liquid pectin

Prepare an 8 x 8 pan by lining it with aluminum foil or parchment paper and spraying it with nonstick cooking spray.

Place the strawberries in a blender or food processor and process until very well pureed.

Pour them through a mesh strainer into a medium saucepan, discarding any remaining fruit chunks.

Stir in the lemon juice and 1/2 cup of the sugar, place the pan over medium-high heat, and insert a candy thermometer.

Cook the mixture, stirring constantly, until it is hot, around 140 F.

Add the remaining 1.5 cups of sugar and the liquid pectin, and lower the heat to medium.

Continue to cook, stirring frequently, until the mixture registers 200 F.

At this point, turn the heat to low and hold it at 200 F for 2 to 3 minutes.

After this, return the heat to medium and bring it up to 225 F.

This process will take some time, especially with the heat on medium, so have patience and be diligent in stirring frequently so the bottom doesn't scorch.

Once the fruit paste reaches 225 F, turn the heat to low and keep it at that temperature for an additional 2 to 3 minutes.

Remove the pan from the heat and scrape the strawberry pate de fruit mixture into the prepared pan, smoothing it into an even layer.

Allow the pate de fruit mixture to set at room temperature for several hours, until completely cool and firm. Use a sharp knife to cut it into very small squares, and roll the individual pieces in granulated sugar.

The strawberry pate de fruits can be served immediately or refrigerated in an airtight container for up to a week. If refrigerated, the pieces may need to be re-rolled in granulated sugar before serving.

Pate de fruits do take quite a long time to cook. If you think about what's happening, you're cooking all of the liquid out of the fruit puree and reducing it to a very thick paste. The exact amount of time depends on a lot of factors, like how much water was in your puree, to begin with, the capabilities of your stove, and the quality of the pan you use. But you can expect the process to take at least 30 minutes and sometimes up to an hour. This is easier on a gas range, but can absolutely be done on an electric stove.


  • 1 pound strawberries (fresh or defrosted from frozen)
  • 1 tablespoon lemon juice
  • 2 cups sugar (divided use)
  • 2.5 tablespoons liquid pectin

Prepare an 8 x 8 pan by lining it with aluminum foil or parchment paper and spraying it with nonstick cooking spray.

Place the strawberries in a blender or food processor and process until very well pureed.

Pour them through a mesh strainer into a medium saucepan, discarding any remaining fruit chunks.

Stir in the lemon juice and 1/2 cup of the sugar, place the pan over medium-high heat, and insert a candy thermometer.

Cook the mixture, stirring constantly, until it is hot, around 140 F.

Add the remaining 1.5 cups of sugar and the liquid pectin, and lower the heat to medium.

Continue to cook, stirring frequently, until the mixture registers 200 F.

At this point, turn the heat to low and hold it at 200 F for 2 to 3 minutes.

After this, return the heat to medium and bring it up to 225 F.

This process will take some time, especially with the heat on medium, so have patience and be diligent in stirring frequently so the bottom doesn't scorch.

Once the fruit paste reaches 225 F, turn the heat to low and keep it at that temperature for an additional 2 to 3 minutes.

Remove the pan from the heat and scrape the strawberry pate de fruit mixture into the prepared pan, smoothing it into an even layer.

Allow the pate de fruit mixture to set at room temperature for several hours, until completely cool and firm. Use a sharp knife to cut it into very small squares, and roll the individual pieces in granulated sugar.

The strawberry pate de fruits can be served immediately or refrigerated in an airtight container for up to a week. If refrigerated, the pieces may need to be re-rolled in granulated sugar before serving.

Pate de fruits do take quite a long time to cook. If you think about what's happening, you're cooking all of the liquid out of the fruit puree and reducing it to a very thick paste. The exact amount of time depends on a lot of factors, like how much water was in your puree, to begin with, the capabilities of your stove, and the quality of the pan you use. But you can expect the process to take at least 30 minutes and sometimes up to an hour. This is easier on a gas range, but can absolutely be done on an electric stove.


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