Fruit Jellies
Hello sweet lovers,
I'm sure you all know the famous fruit jellies found in candy shops.
This week, I'm sharing a recipe to make them at home. :-) Perfect for giving as little gifts to your loved ones!
I chose to prepare two different flavours, generally appreciated by many: raspberry and passion fruit.
Let's get started!
Here are the ingredients to make approximately 35 raspberry fruit jellies:
- 3gr citric acid
- 3gr water
- 17gr sugar (1)
- 4.2gr yellow pectin
- 218gr raspberry purée
- 170gr sugar (2)
- 23gr glucose syrup
- 50gr sugar (3)
Here are the ingredients to make approximately 35 passion fruit jellies:
- 3gr citric acid
- 3gr water
- 30gr sugar (1)
- 4.8gr yellow pectin
- 218gr passion fruit purée
- 200gr sugar (2)
- 23gr glucose syrup
- 50gr sugar (3)
Raspberry fruit jellies
To start, weigh 3gr of citric acid into 3gr of water. Mix well until the citric acid dissolves in the water, then set aside.
Citric acid is a natural preservative. It will help the fruit jellies keep longer.
Use the precision spoon scale to be accurate with your measurements! For this recipe, this tool is essential to obtain delicious fruit jellies.
Place 17gr of sugar (1) in a bowl, add 4.2gr of yellow pectin and mix.
Use the precision spoon scale again to be as accurate as possible. Indeed, one gram more or less would change the texture of the fruit jellies.
Do not try to use a different pectin. You must use yellow pectin for fruit jellies.
It is important to always mix the pectin with sugar before adding it to a liquid preparation. This step prevents the formation of lumps.
To ensure a regular shape for our confections, we chose the "Micro Round 5" silicone mould.
Remember to place your mould on a tray to make it easier to move. ;-)
In a saucepan, pour 218gr of raspberry purée and heat it to between 35°C and 40°C.
Once the temperature is reached, add the sugar/pectin mixture, stir and bring everything to a boil.
Once the mixture is boiling, add 170gr of sugar (2) and 23gr of glucose syrup.
Mix well and place a thermometer in the saucepan. This tool is very important for making fruit jellies.
Heat everything to 106°C.
Once the preparation reaches 106°C, remove the saucepan from the heat.
Pour in the citric acid/water mixture and stir well.
Without waiting, pour the preparation into the mould cavities. You need to be quick as the pectin sets fast.
Use a small jug to easily fill the cavities.
Let the fruit jellies rest for about 2h at room temperature.
Once the 2h are up, pour 50gr of sugar (3) into a small bowl. Just like real fruit jellies, we are going to coat them in sugar.
Unmould the fruit jellies and coat them in sugar.
Place them on baking paper and let them dry for at least 3h at room temperature. Overnight would be even better! :-)
You can then package them.
Now let's move on to the passion fruit version.
Passion fruit jellies
Start by weighing 3gr of citric acid into 3gr of water. Mix well until the citric acid dissolves in the water and set aside.
Use the precision spoon scale to be accurate. Precision is essential for fruit jellies.
Pour 30gr of sugar (1) into a bowl, add 4.8gr of yellow pectin and mix.
Use the precision spoon scale again to be as accurate as possible.
Do not try to use a different pectin. For fruit jellies, you must use yellow pectin.
It is important to always mix the pectin with sugar before adding it to a liquid preparation. This step prevents the formation of lumps.
To obtain square-shaped fruit jellies, we chose the "Micro Square 5" silicone mould.
Remember to place your mould on a tray to make it easier to move. ;-)
In a saucepan, pour 218gr of passion fruit purée.
Heat the purée to between 35°C and 40°C.
Once you have reached this temperature, add the sugar/pectin mixture, stir and bring everything to a boil.
When the mixture is boiling, add 200gr of sugar (2) and 23gr of glucose syrup.
Stir well and place a thermometer in the saucepan. This is essential for making fruit jellies.
Heat everything to 106°C.
Once the preparation reaches 106°C, remove the saucepan from the heat.
Pour in the citric acid/water mixture and stir well.
Pour the preparation into the mould cavities without waiting. It is important to be quick as the pectin sets fast.
Use a small jug to easily fill the cavities.
Let the fruit jellies rest for about 2h at room temperature.
Once the 2h have passed, pour 50gr of sugar (3) into a small bowl. Just like real fruit jellies, we are going to coat them in sugar.
Unmould the fruit jellies and coat them in sugar.
Place them on baking paper and let them dry for at least 3h at room temperature. Overnight would be even better! :-)
You can then package them.
Once the fruit jellies are well dried, place them in a box or a pretty bag so you can give them as a gift.
In our range, we also have packaging to wrap them like real sweets. ;-)
And there you have it — delicious homemade fruit jellies! :-)
They will keep for 2 weeks in a well-sealed box at room temperature.
I hope you enjoy this recipe. :-)
Have a lovely Sunday, sweet lovers!
Sophie
P.S.: All the equipment can be found at the bottom of the recipe.
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Comments
Question de Joelle
By: Joelle S. On 2024-09-28Bonjour,
Malgré avoir scrupuleusement respecté les pesées je n‘arrive pas à démouler les pâtes de fruits ?
Pourriez-vous me dire evt pourquoi?
Merci beaucoup ☺️
Replied by: Karin On 2024-09-30
Replied by: Joelle S. On 2024-09-30
Replied by: Karin On 2024-09-30
Question de Marie
By: Marie M. On 2024-08-23Bonjour,
Merci pour votre recette, peut-on utiliser de la pectine NH à la place de la jaune?
Merci d’avance pour votre réponse.
Salutations
Marie
Replied by: Karin On 2024-08-23