Ingredients

• 500 grams Fruit Purée (e.g., raspberry, apricot, passion fruit)
• 400 grams Granulated Sugar (first portion)
• 300 grams Granulated Sugar (second portion)
• 100 grams Glucose Syrup (or light corn syrup)
• 15 grams High-Methoxyl Pectin
• 5 grams Citric Acid (or tartaric acid)
• 15 ml Water
• 100 grams Granulated Sugar (for coating)
• 100 grams Caster Sugar (for coating)

Instructions

1. 1

   Prepare an 8x8 inch (20x20 cm) square pan by lightly oiling it and dusting with granulated sugar, or lining with parchment paper. Set aside.

2. 2

   In a small bowl, thoroughly mix the pectin with 50 grams of the first portion of granulated sugar. This prevents lumps.

3. 3

   In a heavy-bottomed saucepan, combine the fruit purée, the remaining 350 grams of the first portion of granulated sugar, and the glucose syrup. Bring the mixture to a boil over medium-high heat, stirring constantly.

4. 4

   Once boiling, gradually whisk in the pectin-sugar mixture. Continue to boil and stir for 2-3 minutes, ensuring the pectin is fully dissolved.

5. 5

   Add the second portion of granulated sugar (300 grams) to the purée mixture. Return to a vigorous boil, stirring continuously, until the mixture reaches 221-223°F (105-106°C) on a candy thermometer.

6. 6

   While the mixture is cooking, dissolve the citric acid in 15 ml of water in a small bowl. Once the fruit mixture reaches the target temperature, remove from heat and quickly stir in the dissolved citric acid.

7. 7

   Immediately pour the hot mixture into the prepared pan. Do not scrape the bottom of the pan to avoid incorporating unmixed pectin. Gently tap the pan to release any air bubbles and ensure an even layer.

8. 8

   Allow the pâtes de fruits to set at room temperature for at least 12-24 hours, uncovered. It should be firm to the touch and not sticky.

9. 9

   Once set, invert the slab onto a cutting board dusted with granulated sugar. Cut into desired shapes (typically 1-inch squares or rectangles) using an oiled knife or pastry cutter.

10. 10

    In a shallow dish, combine the coating granulated sugar and caster sugar. Roll each piece of pâtes de fruits in the sugar mixture until evenly coated. Store in an airtight container at room temperature.