Homemade Orange Pâtes de Fruits with Sugar Coating
Elegant French-style fruit jellies made with real orange and pomegranate juice, set with pectin, and coated in sugar for a chewy, jewel-toned candy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes (+ setting time)
- Yield: About 40 small pieces 1x
Ingredients
3/4 cup orange juice (fresh or 100% pure)
3/4 cup pomegranate juice
2 tsp lemon juice
2 tsp apple pectin
1 1/2 cups granulated sugar (divided)
2 tbsp sugar (to mix with pectin)
1/4 cup light corn syrup or glucose
1 tsp unsalted butter (optional)
Extra granulated sugar for coating
Instructions
-
Line an 8×8-inch pan with parchment. Set aside.
-
Mix pectin with 2 tbsp sugar.
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In saucepan, combine orange juice, pomegranate juice, and lemon juice. Whisk in pectin mixture.
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Bring to a boil over medium heat, whisking constantly.
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Add remaining sugar and corn syrup. Attach candy thermometer.
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Cook to 223–225°F (106–107°C), stirring often.
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Stir in butter (if using), then pour into pan. Smooth top.
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Let set uncovered at room temp for 4+ hours or overnight.
-
Cut into squares and roll in sugar.
-
Let dry 30–60 minutes before storing in airtight container.
Notes
Use a thermometer for accuracy. Don’t refrigerate. For best texture, let set overnight before cutting.