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Sugared Blackberry Pâte de Fruit

Chewy, intense fruit jelly candies made from blackberry purée, coated in sparkling granulated sugar. A sophisticated French confection that is naturally gluten-free and vegan.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Setting Time 4 hours
Total Time 5 hours
Servings: 64 pieces
Course: Dessert, Snack
Cuisine: French
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Pâte de Fruit Base
  • 500 g blackberry purée seedless
  • 600 g granulated sugar divided use
  • 1 pouch (85ml) liquid pectin
  • 2 tbsp fresh lemon juice
Coating
  • 1 cup granulated sugar for rolling

Equipment

  • Heavy-bottomed saucepan
  • Candy thermometer
  • 8x8 inch square pan
  • Parchment paper
  • Fine-mesh sieve

Method
 

  1. Line an 8x8 inch pan with parchment paper and lightly grease.
  2. Combine blackberry purée and 200g sugar in a saucepan. Cook over medium heat to dissolve sugar.
  3. Whisk liquid pectin with 50g sugar, then whisk into the saucepan. Bring to a boil and stir in remaining 350g sugar.
  4. Cook, stirring frequently, until the mixture reaches 225°F (107°C) on a candy thermometer.
  5. Remove from heat and stir in lemon juice. Pour immediately into the prepared pan.
  6. Let set at room temperature for at least 4 hours or overnight.
  7. Lift out of the pan, cut into squares or shapes, and toss in granulated sugar to coat.
  8. Let dry on a wire rack for an hour before storing in an airtight container.

Notes

For the best flavor, use ripe, in-season blackberries. The setting time is crucial, so do not rush it. Store the finished candies in an airtight container at room temperature for up to two weeks.