Strawberry Pâte de Fruit Recipe
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.
- 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
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
- Prepare the Pan: Line a 9×5-inch bread loaf pan with parchment paper to ensure easy removal of the candy once set.
- 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.
- 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.
- Initial Cooking and Simmer: Heat the mixture on medium-high, stirring constantly until it comes to a simmer, about 5 minutes.
- 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.
- 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.
- 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
Find it online: https://cookedbycleo.com/strawberry-pate-de-fruit-recipe/
