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Homemade Raspberry Fruit Jellies

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All the secrets to making perfect homemade raspberry fruit jellies(pâte de fruit) melt-in-your-mouth soft. Easy to prepare, they make a wonderful gourmet gift for Christmas.
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Course: Christmas recipe, Confectionery
Cuisine: French
Author: Rachida

INGREDIENTS
 
 

  • Raspberry fruit jellies can also be made with other fruit purées like mango strawberry, pineapple, etc.

For a 16 cm to 18 cm frame depending on the desired cube thickness:

  • 500 g raspberry purée (I blended 750 g / 26.5 oz raspberries and strained them to remove the seeds)
  • 100 g granulated sugar
  • 500 g granulated sugar
  • 10 g yellow pectin
  • 175 g glucose
  • 4 g fresh lemon juice 2 teaspoons / 0.14 oz

PREPARATION

  • Prepare a 16 cm frame by lining the bottom with cling film. You can also use small silicone molds.
  • Mix the pectin with the 100 g of sugar (3.5 oz).
  • Put the fruit purée and glucose in a saucepan.
  • Place the saucepan over medium heat.
  • When the mixture is warm (around 40°C / 104°F if you have a thermometer), gradually add the pectin-sugar mixture while whisking.
  • Bring to a boil (when the mixture starts bubbling), then gradually add the 500 g of sugar (17.6 oz) to maintain the boil. Add the sugar in 3 or 4 additions while stirring.
  • Once all the sugar is incorporated, use a thermometer to monitor the temperature. The mixture should reach 105–106°C (221–223°F).
  • Remove the saucepan from the heat at 105°C (221°F), add the tablespoon of lemon juice (4 g / 2 tsp / 0.14 oz), and mix well. From this point, you must act very quickly, as gelling begins. If you use a frame, no problem. For individual molds, you need to fill each cavity quite quickly.
  • Pour the mixture into the prepared frame on a Silpat mat or into silicone molds.
  • Let set until the next day, preferably, but after 2 hours, the raspberry fruit jellies are already quite firm.
  • The next day, unmold the frame and cut the raspberry fruit jellies into small cubes. Roll them in granulated sugar, then place them on a serving dish or store in a container, separating each layer with parchment paper.