Strawberry Pate De Fruits Food

STRAWBERRY PàTE DE FRUIT

Strawberry Pàte de Fruit image

Provided by Francois Payard

Categories Candy Dessert Christmas Cocktail Party Low Fat Vegetarian Kid-Friendly Low Cal Oscars Wedding New Year's Eve Strawberry Fall Spring Summer Winter Birthday Shower Healthy Vegan Christmas Eve Engagement Party Party Self Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes about 85 jellies

Number Of Ingredients 6

Ingredients

Parchment paper
2 cups frozen strawberries, defrosted
1 3/4 tablespoons apple pectin powder (found at health food stores)
2 cups plus 2 tablespoons sugar, divided
3 1/2 tablespoons light corn syrup
2 teaspoons lemon juice

Steps:

Line a rimmed 9" x 12" baking sheet (with at least a 1/4-inch rim) with parchment paper. Puree strawberries in a blender until smooth. Mix pectin and 3 tablespoons sugar in a bowl. Transfer puree to a 2-quart saucepan and bring to a boil over medium-high heat. Sprinkle pectin-sugar mixture onto puree and stir until pectin dissolves. Continue to boil for 2 minutes. Add 1 3/4 cups sugar in 3 parts, stirring after each addition and waiting 15 seconds between additions. Add corn syrup; cook mixture until it thickens slightly, about 3 minutes. Remove from heat; stir in juice. Pour mixture into baking sheet, spread evenly and let set 2 hours. Cut jelly into 1-inch squares or other shapes using a sharp knife. Toss squares, a few at a time, in remaining 3 tablespoons sugar. Store at room temperature in an airtight container for up to 1 month.

STRAWBERRY PATE DE FRUITS

Strawberry Pate De Fruits image

Make and share this Strawberry Pate De Fruits recipe from Food.com.

Provided by DrGaellon

Categories Candy

Time 2h30m

Yield 85 candies

Number Of Ingredients 6

Ingredients

2 cups frozen strawberries, thawed
1 3/4 tablespoons apple dry pectin (available at health food stores)
2 cups sugar, plus
2 tablespoons sugar
3 1/2 tablespoons light corn syrup
2 teaspoons freshly-squeezed lemon juice

Steps:

Line a rimmed 9x12" baking sheet (which is at least 1/4" deep) with parchment paper.
Puree strawberries in blender until smooth. Transfer to a medium saucepan and bring to a boil over medium-high heat.
Meanwhile, stir together pectin powder and 3 tbsp sugar. When puree boils, sprinkle powder over puree and stir until it dissolves; boil 2 minutes.
Add 1 3/4 c sugar in 3 increments, stirring until it dissolves, then another 15 seconds after each addition.
Add corn syrup, stir well, then cook 3 minutes or until slightly thickened.
Off heat, add lemon juice and stir well. Pour into lined baking sheet and spread evenly. Allow to cool 2 hours, until set.
With a sharp knife, cut into 1" squares. Taking a few pieces at a time, toss in remaining 3 tbsp sugar to coat. Keeps at room temperature in an airtight container up to 1 month.

Nutrition Facts : Calories 23.8, Sodium 0.7, Carbohydrate 6.2, Fiber 0.1, Sugar 5.5

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