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Lemon pate de fruit (Jelly candies)

Homemade Lemon Pâte de Fruit: Irresistibly Tart Jelly Candies

Experience the delightful taste of homemade Lemon Pâte de Fruit, a tart jelly candy ideal for gourmet gifting.
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Prep Time 30 minutes
Cook Time 15 minutes
Setting Time 2 hours
Total Time 2 hours 45 minutes
Servings: 20 pieces
Course: Desserts
Cuisine: French
Calories: 60
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Candy Mixture
  • 100 g Fresh Lemon Juice Use freshly squeezed for the best taste.
  • zest of 2 Lemon Zest Zest from the juicing lemons is ideal.
  • 100 g Granulated Sugar (for pectin mix) Activates the yellow pectin for gelling.
  • 200 g Granulated Sugar (for cooking) Additional sweetness in your candy.
  • 100 g Glucose Syrup Essential for a smooth texture.
  • 7 g Yellow Pectin The key gelling agent for your candies.
Coating
  • as needed Sanding Sugar Coats your candies nicely to avoid stickiness.

Equipment

  • Medium bowl
  • Saucepan
  • Kitchen thermometer
  • Whisk
  • silicone molds
  • Plastic wrap

Method
 

Preparation
  1. Prepare your workspace: line a 14 cm (5.5 in) frame with plastic wrap or set out small silicone molds for the Lemon Pâte de Fruit.
  2. In a medium bowl, combine 100 g of granulated sugar with 7 g of yellow pectin. Mix thoroughly.
  3. Combine fresh lemon juice, lemon zest, and 100 g of glucose syrup in a saucepan. Heat gently over medium heat until approximately 40°C (104°F).
  4. Gradually whisk in the pectin-sugar mixture until fully dissolved.
  5. Increase the heat and bring the mixture to a rolling boil, stirring continuously, adding the remaining 200 g of granulated sugar in 3-4 batches.
  6. Monitor the temperature and cook until reaching 107°C (224°F). Then, remove from heat.
  7. Quickly pour the hot mixture into prepared molds and let it cool at room temperature for at least 2 hours.
  8. Once set, carefully unmold the candies and roll them in sanding sugar.

Nutrition

Serving: 1pieceCalories: 60kcalCarbohydrates: 15gSugar: 12gVitamin C: 5mg

Notes

For best results, use freshly squeezed lemon juice and keep an eye on the temperature during cooking. Store candies in a cool, dry place.

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