Homemade Pâtes de Fruits Easy No Corn Syrup Recipe

Forget store-bought confections! These homemade Pâtes de Fruits are jewel-like bursts of intense fruit flavor, surprisingly easy to make and free from corn syrup. Perfect for gifting or a delightful personal treat, they capture the essence of fruit in every chewy, sweet bite.

Ingredients

• 250g (about 1 cup) fruit purée (e.g., raspberry, passion fruit, apricot), strained for smoothness
• 350g granulated sugar (for cooking)
• 50g granulated sugar (for coating)
• 15g (about 1 tablespoon) yellow pectin (high-methoxyl pectin)
• 50ml (about 3-4 tablespoons) cold water
• 2 tablespoons fresh lemon juice

Instructions

1. **Prepare your mold:** Lightly grease an 8×8 inch (20×20 cm) square pan with a neutral oil or non-stick spray, then line with parchment paper, leaving an overhang on the sides for easy lifting. Optionally, lightly dust the parchment with granulated sugar.
2. **Hydrate the pectin:** In a small bowl, whisk together the 15g yellow pectin with 50ml cold water until completely smooth. Set aside.
3. **Heat the fruit:** In a heavy-bottomed saucepan, combine the 250g fruit purée and 50g of the granulated sugar. Heat over medium-low heat, stirring occasionally, until the mixture is warm and the sugar has dissolved.
4. **Add pectin:** Increase the heat to medium-high. Add the hydrated pectin mixture to the fruit purée, whisking constantly to prevent lumps. Bring the mixture to a rolling boil.
5. **Add remaining sugar and cook:** Gradually add the remaining 300g of granulated sugar, stirring continuously. Continue to cook over medium-high heat, stirring frequently with a heat-proof spatula, until the mixture reaches 105-107°C (221-225°F) on a candy thermometer. This will take about 15-20 minutes, depending on your stove and pan.
6. **Stir in lemon juice:** Once the desired temperature is reached, remove the pan from the heat and stir in the 2 tablespoons of fresh lemon juice.
7. **Pour and set:** Immediately pour the hot mixture into the prepared pan. Gently tap the pan on the counter a few times to release any air bubbles and ensure an even layer.
8. **Cool and firm:** Let the pâtes de fruits set at room temperature for at least 6-8 hours, or ideally overnight, until completely firm. Do not refrigerate, as this can cause condensation.
9. **Cut:** Once set, lift the pâtes de fruits out of the pan using the parchment paper overhang. Place on a cutting board. Using a sharp, lightly oiled knife, cut into 1-inch (2.5 cm) squares or desired shapes. Clean the knife periodically to prevent sticking.
10. **Coat in sugar:** Place the remaining 50g granulated sugar in a shallow dish. Roll each pâtes de fruits square in the sugar until evenly coated.
11. **Dry and store:** Arrange the sugar-coated pâtes de fruits on a wire rack and allow them to air-dry at room temperature for another 1-2 days. This step helps form a dry crust and prevents sticking. Store in an airtight container at room temperature for up to 2-3 weeks.