How to Make Pâte de Fruit | Easy Homemade Fruit Jelly Recipe

Pour the passion fruit puree into a large sided saucepan.

Whisk apple pectin with a small amount of sugar to prevent clumping.

Add the pectin mixture to the passion fruit puree and whisk until dissolved.

Bring the mixture to a boil and let it boil for a minute to thicken.

Add sugar and inverted sugar to the mixture and whisk until incorporated.

Bring the mixture back to a boil and monitor the temperature with a candy thermometer.

Dissolve citric acid in a small amount of cool water and add it to the mixture, stirring often to prevent burning.

Once the mixture reaches 224°F, check the consistency by placing a small amount on a plate.

If the consistency is good, pour the mixture onto an oiled surface to cool.

Once cooled, cut into strips and then into small squares using a warm, dry knife.

Coat the squares in sugar until fully coated.

Equipment Needed

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