This recipe uses pectin and glucose... A true pate de fruit... This recipe uses grams, so you will need a scale.

Pate de Fruit

These little Pate de Fruit remind me very much of little gems and well, truth be told they taste amazing. The recipe is adapted from Cannelle et Vanille. I used her ratios to make strawberry, grape and orange pate de fruit. The recipe it seems can be doubled and tripled with the same successful results.

Recipe

120 grams fruit puree, strained
3 grams yellow pectin – I used citrus pectin
15 grams sugar
150 grams sugar
30 grams glucose
4 grams lemon juice

For the strawberry, I pureed 200 grams in a food processor and strained this to yield the 120 grams.

For the grape, I pureed 385 grams to yield 240 grams (strained) – this recipe I doubled.

For the orange, I first boiled two oranges (seedless) for ten minutes, cut the tops and bottoms and pureed the flesh and juice in a food processor – I did not strain the mixture but used the pulp and juice for the mix. I measured out 360 grams and tripled the rest of the recipe above.

For the instructions below, this assumes you are going to only make one quantity.

Spray a pan with some flavourless oil (I used grapeseed) and line with plastic wrap, making sure to remove the air from the edges.
Mix the pectin with the 15 grams of sugar.
Place the fruit puree in a saucepan and bring to a light boil.
Add the pectin and sugar mixture and mix with a wooden spoon.
When it comes to a boil, add the rest of the sugar.
After 3 minutes add the glucose.
Continue to mix  and cook to 106C.  This took me around 10 to 15 minutes depending on whether I was making a single or double or triple quantity.
Stir often so that the sugar doesn’t burn on the bottom.
Once it reaches the desired temperature, remove from heat and quickly pour into the container.
Allow to harden for a few hours and then cut into desired shapes.
Coat with granulated sugar.