Strawberry Pàte De Fruit
Serves: 6
Jailyn Upton
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3.5 tbsps
Light Corn Syrup2 tsps
Lemon JuiceDirections:
1
Line a rimmed 9" x 12" baking sheet (with at least a 1/4-inch rim) with parchment paper
2
Puree strawberries in a blender until smooth
3
Mix pectin and 3 tablespoons sugar in a bowl
4
Transfer puree to a 2-quart saucepan and bring to a boil over medium-high heat
5
Sprinkle pectin-sugar mixture onto puree and stir until pectin dissolves
6
Continue to boil for 2 minutes
7
Add 1 3/4 cups sugar in 3 parts, stirring after each addition and waiting 15 seconds between additions
8
Add corn syrup; cook mixture until it thickens slightly, about 3 minutes
9
Remove from heat; stir in juice
10
Pour mixture into baking sheet, spread evenly and let set 2 hours
11
Cut jelly into 1-inch squares or other shapes using a sharp knife
12
Toss squares, a few at a time, in remaining 3 tablespoons sugar
13
Store at room temperature in an airtight container for up to 1 month
14
Line a rimmed 9" x 12" baking sheet (with at least a 1/4-inch rim) with parchment paper
15
Puree strawberries in a blender until smooth
16
Mix pectin and 3 tablespoons sugar in a bowl
17
Transfer puree to a 2-quart saucepan and bring to a boil over medium-high heat
18
Sprinkle pectin-sugar mixture onto puree and stir until pectin dissolves
19
Continue to boil for 2 minutes
20
Add 1 3/4 cups sugar in 3 parts, stirring after each addition and waiting 15 seconds between additions
21
Add corn syrup; cook mixture until it thickens slightly, about 3 minutes
22
Remove from heat; stir in juice
23
Pour mixture into baking sheet, spread evenly and let set 2 hours
24
Cut jelly into 1-inch squares or other shapes using a sharp knife
25
Toss squares, a few at a time, in remaining 3 tablespoons sugar
26
Store at room temperature in an airtight container for up to 1 month