Strawberry Pâte de Fruit Recipe

Introduction

Strawberry Pâte de Fruit is a delightful French fruit jelly that’s bursting with fresh strawberry flavor. These soft, chewy candies make a perfect treat or gift, showcasing the natural sweetness of summer berries in a simple, elegant form.

Ingredients

• 1 pound frozen whole strawberries, defrosted
• 2 cups granulated sugar, divided (plus extra for rolling)
• 2 tablespoons powdered pectin

Instructions

1. Step 1: Line a 9×5-inch bread loaf pan with parchment paper to prepare for the jelly mixture.
2. Step 2: Puree the defrosted strawberries in a blender until completely smooth, about 3 minutes, yielding about 2 cups of puree.
3. Step 3: Pour the strawberry puree into a 2-quart saucepan and attach a candy thermometer to the edge.
4. Step 4: In a bowl, whisk together 1 cup of the sugar with the powdered pectin, then stir this mixture into the strawberry puree to prevent clumps.
5. Step 5: Heat over medium-high, stirring constantly until it simmers, about 5 minutes.
6. Step 6: Add the remaining 1 cup of sugar and continue cooking, stirring frequently, until the mixture reaches 235°F. This may take 15–20 minutes as the temperature can hold at 220°F for a while.
7. Step 7: Remove from heat and pour the hot mixture into the prepared pan.
8. Step 8: Let the mixture set at room temperature for 2–3 hours, or preferably overnight uncovered. In low humidity, cover loosely with plastic wrap.
9. Step 9: Once set, lift the jelly from the pan, cut into cubes with a sugar-dipped knife, and roll each cube in extra granulated sugar before serving.

Tips & Variations

• For a smoother texture, strain the strawberry puree before cooking to remove seeds.
• Replace strawberries with raspberries or blackberries for a different flavor twist.
• If powdered pectin is unavailable, use liquid pectin according to package directions but adjust sugar accordingly.

Storage

Store the pâte de fruit in an airtight container at room temperature for up to two weeks. Keeping them in a low-humidity environment will prevent stickiness. To enjoy, serve at room temperature; no reheating is needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of frozen?

Yes, fresh strawberries work well. Use about 1 1/4 pounds of fresh berries to yield 2 cups of puree, and proceed with the recipe as written.

Why is the temperature important at 235°F?

Reaching 235°F ensures the mixture has set the correct gel consistency once cooled, giving the pâte de fruit its signature chewy texture without being too soft or hard.

Strawberry Pâte de Fruit Recipe

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★★★★★

4.6 from 64 reviews

This homemade Strawberry Pâte de Fruit is a classic French fruit jelly candy made from pureed strawberries, sugar, and pectin. With a vibrant color, tender yet firm texture, and a perfectly balanced sweet-tart flavor, these delightful treats are perfect for gifting or enjoying as a sophisticated snack. The candy is cooked on the stovetop, then set and cut into sugar-coated cubes.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 40 minutes (including setting time)
• Yield: About 40 small cubes 1x
• Category: Confectionery
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Strawberry Pâte de Fruit Ingredients

• 1 pound frozen whole strawberries, defrosted
• 2 cups granulated sugar, divided (plus extra for rolling)
• 2 tablespoons powdered pectin

Instructions

1. Prepare the Pan: Line a 9×5-inch bread loaf pan with parchment paper to ensure easy removal of the candy once set.
2. Puree the Strawberries: Place the defrosted strawberries in a blender and puree until completely smooth, about 3 minutes. You should yield approximately 2 cups of strawberry puree.
3. Combine Puree and Sugar-Pectin Mix: Pour the strawberry puree into a 2-quart saucepan and clip a candy thermometer to the side. In a separate bowl, whisk together 1 cup of granulated sugar with the powdered pectin to prevent clumps, then add this mixture to the strawberry puree.
4. Initial Cooking and Simmer: Heat the mixture on medium-high, stirring constantly until it comes to a simmer, about 5 minutes.
5. Add Remaining Sugar and Cook to Temperature: Add the remaining 1 cup of sugar to the saucepan. Continue cooking while stirring constantly until the mixture reaches 235°F (soft ball stage), which may take 15-20 minutes as it thickens and reduces.
6. Set the Candy: Remove the saucepan from heat and immediately pour the thickened mixture into the prepared loaf pan. Let it cool and set at room temperature for 2-3 hours or overnight if possible. Cover with plastic wrap if in a low humidity environment to prevent drying out.
7. Cut and Coat: Once set, remove the pâte de fruit from the pan. Using a knife dipped in sugar, cut into small cubes. Roll each cube in extra granulated sugar to finish and arrange on a serving plate.

Notes

• Using powdered pectin mixed with sugar prevents clumping and ensures a smooth texture.
• Maintaining constant stirring during cooking prevents burning and helps the mixture reach the correct temperature evenly.
• The candy thermometer is essential for achieving the perfect soft ball stage at 235°F.
• Setting the candy overnight yields a firmer texture, but 2-3 hours is sufficient in most cases.
• Store the finished candies in an airtight container to keep them fresh and prevent sticking.
• Adjust the sugar rolling amount to your taste preference for sweetness and texture.

Keywords: Strawberry Pâte de Fruit, French fruit jelly candy, fruit jelly recipe, homemade candy, stovetop jelly candy