Nutrition Facts
10 servings
10
Fruit Paste Recipe
No Reviews
This old-fashioned fruit paste recipe, very "technical," is reserved for those skilled in confectionery. It's not so easy to prepare, but the result is exceptional.
Ingredients
25 special yellow pectin for fruit pastes
145 glucose syrup
775 granulated sugar
75 inverted sugar
Directions
1
Preparation of the fruit paste mixture In a saucepan, gently warm the fruit pulp and gradually sprinkle in the pectin mixed with 75 g of granulated sugar (to avoid lumps).
2
Bring to a boil and add the remaining 700 g of sugar in 3 or 4 additions.
3
When the sugar is well absorbed, add the glucose syrup and inverted sugar syrup all at once. Cook at 105°C, stirring constantly to prevent the pectin from sticking.
4
At 105°C, add 25 g of acid in solution (12.5 g of acid mixed with 12.5 g of water). The acid is the catalyst for the pectin. Mix well for about 30 seconds.
5
Cooling the fruit paste Pour into a square shape about 30cm x 30cm x 1cm, lined with parchment paper. Let cool and cut into squares of 2.5 cm on each side.
6
Sugary coating Roll the fruit pastes in granulated sugar. These pastes can be stored for over a year.
Ingredients
Ingredients
25 special yellow pectin for fruit pastes
145 glucose syrup
775 granulated sugar
75 inverted sugar
Directions
Directions
1
Preparation of the fruit paste mixture In a saucepan, gently warm the fruit pulp and gradually sprinkle in the pectin mixed with 75 g of granulated sugar (to avoid lumps).
2
Bring to a boil and add the remaining 700 g of sugar in 3 or 4 additions.
3
When the sugar is well absorbed, add the glucose syrup and inverted sugar syrup all at once. Cook at 105°C, stirring constantly to prevent the pectin from sticking.
4
At 105°C, add 25 g of acid in solution (12.5 g of acid mixed with 12.5 g of water). The acid is the catalyst for the pectin. Mix well for about 30 seconds.
5
Cooling the fruit paste Pour into a square shape about 30cm x 30cm x 1cm, lined with parchment paper. Let cool and cut into squares of 2.5 cm on each side.
6
Sugary coating Roll the fruit pastes in granulated sugar. These pastes can be stored for over a year.
Notes
-
Freddmer
Recipe that follows professional recommendations. Be sure to respect the quantities and temperatures, adjusting the latter according to the fruit (for example, 109° for pear puree, or 110° for citrus). And ideally, use a refractometer. -
Françoise
Hello, First of all, thank you for your very easy and quick recipe. So far, I have been perfectly successful with these fruit pastes, but recently it's been failure after failure! What is happening? I follow the recipe to the letter, and it is true that after 1 hour of resting in a cool room, I could unmold my tray and cut my fruit pastes. Now that's no longer the case, because even after a night of resting, I cannot cut my chestnut paste or my ginger paste! What have I changed? - I now use an electronic thermometer instead of a classic jam thermometer. - I cooked at 106°C instead of 105°C. - I am now using glucose syrup in a 7kg jar instead of glucose-fructose syrup in a 1kg jar. These are my main changes; the other ingredients remain the same. Is it possible that this change in the type of glucose syrup is the cause of my failure? Thank you in advance for your help. -
Amélie
For storage How long does it keep? After some time, the sugar that surrounds the fruit pastes usually melts, shouldn't it? -
Marie-Pierre
Precision I will start making fruit paste equipped with a pH meter and a refractometer, but I would like to know if it is necessary to have an incubator or a dehydrator as I have read. Thank you in advance for your advice. -
Bernard
Response to Georges Another one who thinks he knows and says nothing, except to show that he knows nothing. The refractometer is used to measure the percentage of dry matter in a preparation, this being calculated from the refraction of light. There are refractometers with reading ranges wide enough to measure dry matter content of up to 90% (used notably by confectioners and jam makers), which is well beyond the supersaturation phase of sucrose. I invite you to educate yourself seriously before writing this kind of comments!
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