French Raspberry Pates de Fruits Recipe

pâtes de fruit
Fruit Jellies - Pates de Fruit Getty Images
Prep: 30 mins
Cook: 60 mins
Total: 90 mins
Servings: 16 servings
Yield: 32 candy squares
Nutrition Facts (per serving)
123 Calories
1g Fat
31g Carbs
1g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 123
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 31g 11%
Dietary Fiber 3g 10%
Total Sugars 27g
Protein 1g
Vitamin C 11mg 56%
Calcium 11mg 1%
Iron 0mg 2%
Potassium 65mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pates de fruits, colorful gems bursting with fresh-picked, fruit flavor, are the perfect gift for the holidays and other special occasions. This pates de framboises (raspberry) recipe can be made ahead of time and the candies can be stashed away for one month, which gives the already lush, raspberry flavor time to deepen and intensify.

Try making a second batch of this fruit jellies recipe with mixed berries or yellow raspberries for a slightly different creation and to add a wild, checkerboard pattern to your jewel box of a candy gift.

Ingredients

  • 1 teaspoon vegetable oil

  • 1 1/2 pounds fresh raspberries

  • 2 cups sugar, plus more for garnish

  • 1 tablespoon powdered pectin

Steps to Make It

  1. Lightly oil an 8-inch by 8-inch square pan.

  2. Line it neatly with parchment, on the bottom and up the sides. Set the pan aside for a few moments.

  3. In a medium pan set over medium heat, bring the berries to a simmer and cook them, uncovered and stirring frequently, for 10 minutes.

  4. The berries are ready when they soften and collapse.

  5. Remove the pan from the heat and allow the berries to cool for five minutes.

  6. Work the berries through a fine-mesh sieve, discarding the seeds.

  7. Pour the raspberry puree, granulated sugar, and pectin into a clean medium size pan and heat it over low heat, stirring constantly to dissolve the sugar. Taking care to protect yourself from hot sugar splatter, bring the fruit mixture to a boil, stirring constantly to avoid scorching on the bottom, until it has thickened considerably.

  8. The mixture is done when it registers 230F on a candy thermometer, or a small amount of it sticks to a spoon held upside-down.

  9. Pour the hot fruit paste into the prepared pan and allow it to set up in the refrigerator for 3 hours.

  10. Line a flat, clean surface with a large piece of parchment paper and sprinkle the paper with granulated sugar.

  11. Turn out the chilled pates de fruit onto the sugared parchment. Using a knife dipped in water, cut the chilled fruit paste into even 1-inch squares, dipping the knife into the water often to keep the edges of the candy neat and clean.

  12. Roll the pates de fruit in additional sugar and then place the finished candies into separate parchment squares or candy papers.

  13. Be sure to keep the candies separated, as they will stick together.

  14. Store the pates de fruits for up to 4 weeks in a cool, dry place. Wrap in pretty cellophane paper to make lovely gifts for friends and family. 

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