Fruit Jellies (Pâte de Fruit)

Ingredients

• ●450 g (2 cups) fruit puree (strawberry, raspberry, mango, or passion fruit — strain out seeds)
• ●350 g (1¾ cups) granulated sugar, divided
• ●7 g (1 packet / 2½ tsp) powdered pectin
• ●1 Tbsp fresh lemon juice
• ●Extra sugar for coating
• ●*Special equipment:** Candy thermometer

Method

1. Line an 8x8-inch pan with plastic wrap or parchment. Lightly oil it.
2. In a small bowl, whisk 50 g of the sugar with the pectin (mixing prevents pectin from clumping).
3. Heat the fruit puree in a heavy saucepan over medium heat until warm. Whisk in the pectin-sugar mixture. Bring to a boil.
4. Add the remaining 300 g sugar. Stir continuously and cook until the mixture reaches 107°C (225°F) on a candy thermometer, about 10-15 minutes. It will bubble and spit — use a long spoon and be careful.
5. Remove from heat. Stir in the lemon juice. Pour into the prepared pan.
6. Let set at room temperature for at least 8 hours (overnight is best).
7. Turn out onto a cutting board. Cut into 1-inch squares with an oiled knife. Roll each piece in granulated sugar.
8. *Storage:** Airtight container at room temperature (layered with parchment) for 2 weeks.