Strawberry Pate de Fruit, also called fruit jellies, are an inexpensive candy to make from scratch. It just takes a few simple ingredients and a candy thermometer to make this French confection at home.
When I was very young, Tysons Corner Mall was the place to go shopping. Under one roof there were two sprawling floors of stores, all with shiny window displays. Malls aren’t very popular these days, but I still have fond memories of eating lunch at Hot Shoppes and running behind my mom as she walked at breakneck speeds.
Mom always seemed to be in a hurry and for my little child legs it was hard to keep up. But if I kept up and didn’t misbehave, the reward at the end of the day was a treat from the candy stand. You know those citrus slice jellies? I loved their fruity flavors and the way the grit of the sugar contrasted the soft jelly texture. So that’s what I would request EVERY TIME!
About twenty years ago I was flipping through a French Laundry cookbook at my in-laws and discovered a recipe for pate de fruit. First, at the time I had no idea the French Laundry was a fancy pants restaurant. Second, I had no clue pate de fruits were a famous french dessert.
In my mind, candy came from factories or quaint mom and pop shops at the beach. Who knew that these little confections could be made at home?
Now I make my fruit jellies rather than buy them…. strawberry, pineapple, orange….you name a flavor, I’ve probably tried it!
How to make strawberry fruit jelly candy
Pate de fruit are actually quite easy to make but you do need a candy thermometer. Otherwise, this recipe for strawberry pate de fruit is pretty simple. It contains strawberry puree, sugar, unsweetened apple sauce, lemon juice, powdered pectin and a splash of red wine for added color and flavor.
The tricky part is really in the waiting. As the mixture boils you stir and stir and stir until you think your arm will fall off. But with time, the water cooks out of the syrup thus achieving a jelly consistency. Pour the candy into a pan and then wait again for it to set up…usually overnight.
Obviously, this is a not a last minute snack attack kind of treat. But it does make a fantastic treat for holidays like Valentines Day, Christmas and Easter. Just one recipe makes 64 candies and they keep indefinitely if stored in an airtight container in a cool, dry location.
What I love about these strawberry pate de fruit is the intense fruity flavor. They are soft and chewy with a deep berry color that is sure to please both kids and adults.
Strawberry Pate de Fruit
Ingredients
- 2 cups granulated sugar (plus more for coating)
- 3/4 cup strawberry puree * see notes
- 1-1/4 cups unsweetened applesauce
- 1 teaspoon lemon juice
- 4 teaspoons powdered pectin
- 4-1/2 teaspoons red wine
Instructions
- Line an 8 by 8 inch square pan with two crisscrossing pieces of parchment paper. I find it helpful to use clothespins to make sure the paper stays put.
- In a deep 3 quart pot, combine sugar, strawberry puree, apple sauce, lemon juice and pectin.
- Bring to a boil over medium heat, stirring often with a heatproof spatula or wooden spoon.
- Once the mixture has been cooking for about 10 minutes, carefully attach a candy thermometer. At this point you'll want to stir continuously to keep the bottom of the pan from burning.
- Cook until the thermometer reaches 225F. Turn off the heat and stir in the red wine.
- Turn off the heat and stir in the red wine, then immediately pour the syrup into the prepared pan.
- Let sit 4-8 hours until set.
- Generously sprinkle a cutting board with granulated sugar and then turn out the pate de fruit onto the cutting board.
- Gently peel off the parchments paper. It will be sticky, so work from one corner and peel slowly.
- Using a large sharp knife, cut the candy into one inch strips and then one inch pieces. You will have to wash and dry the knife between cuts.
- Dredge the pate de fruit squares in more sugar.
- Store in an airtight container with parchment between layers.
Notes
- I used frozen strawberries for this recipe. I let them thaw in a bowl and then very lightly mashed them. Then I strained them through a fine mesh sieve, leaving behind as much white colored pulp behind as possible.
- This recipe results in a soft but firm candy. You can cook the mixture longer up to 245F but the higher the temperature, the more likely the mixture is to burn, so use caution.
- If you make jelly often, I suggest buying the jar of powdered pectin rather than the boxes. It's easier to use and more cost effective.
Nutrition
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Kelly Anthony says
These would be WAY too dangerous for me to have at home! Ha! But pretty sure I need to make them anyway ;) They look and sound divine!
Vintage Kitty says
They are dangerous! I’ve eaten so many! Did share some with Kevin’s coworkers.
Veena Azmanov says
Oh, this so delicious. Reminds me of my childhood days. I use to be crazy over these as a kid and mom would make amazing flavors. I must make this for my kids. They will love it
Vintage Kitty says
It’s so great your mom would make these for you! Your kids will love them!
Tammy says
Oooh these are so beautiful! I have to make these little gems for Valentine’s Day! I have never tried anything like this but I can’t wait now. Pinning for later ^_^
Vintage Kitty says
It’s like making jam but boiling too long. You’ve got this Tammy!
Dominique says
I LOVE pate de fruit but have never made it before. This recipe has put them on the radar to me to make. I’m so excited to try this!
Vintage Kitty says
It’s so easy that once you start making them, you’ll want to make every flavor possible!
Saima says
Ooh! Just look at that pretty pink colour! Your pictures are incentive enough for anyone to go into the kitchen and make these candies pronto! Absolutely love these!
Vintage Kitty says
Thanks Saima!
Marisa Franca says
Well, I knew one of the two things you learned. I did know that the French Laundry was a restaurant just because I’m addicted to cookbooks and they have one. The treats look so good. Perfect for Valentines Day or really anytime of year you want something special. My mouth is watering looking at your photos.
Vintage Kitty says
I’m also obsessed with cookbooks…so when I go to someone else’s house I peruse their collection! You can tell a lot about a person from their cookbooks!
Kiki Johnson says
Red Wine and Strawberry Gummies? YES, girl, I like your style! They look absolutely delicious and would make such a pretty Valentine’s Day gift!
Vintage Kitty says
Thanks Kiki! If only there was enough red wine to get a girl tipsy! LOL!
Michelle says
Oh my goodness! I can almost taste these! Your photos are gorgeous! I’m going to try and make these they sound delicious, pinned for later Xx
Vintage Kitty says
I’m blushing! Thanks Michelle xoxo
Elizabeth Leaver says
I have never attempted to make sweets like these, but you make it seem so easy! They would be a great little Valentines Day gift as well!
Vintage Kitty says
They really are easy. It just takes a lot of patience to stand over that hot pot and keep stirring. But I’ve never had a pate de fruit recipe fail (thank you candy thermometer) while cake recipes can be so fickle.
Sharon says
This is such a great dessert for Valentine’s day! They make a great presentation and taste too.
Vintage Kitty says
Thanks Sharon!
Sam says
OMG these little strawberry treats look amazing and so easy! I’m pinning to make this on the weekend.
Vintage Kitty says
Happy candy making!
Natalie says
Oh wow. THis is real Valentine’s Day treat. Looks so delicious and beautiful I love the colour. I’m saving this recipe to make it for my hubby. He likes candies!
Vintage Kitty says
Your hubby will love them Natalie!
Ruchi says
I love this little cuties. I wonder did the wine gave them this beautiful color, or strawberries?
Vintage Kitty says
Great question Ruchi. Some of both. Because of the apple sauce in the recipe, the color is more orange red without the wine. Still pretty but not red red. The wine does deepen the color but it also deepens the berry flavor.
Karen says
Can you omit the wine? Suggestions for something in its place?
Vintage Kitty says
Hi Karen. Maybe? You could use more juice, but it may or may not work. If you try it, let me know how it goes!
Corrine says
Do you think these could be enrobed in tempered chocolate?
Vintage Kitty says
Yes, but don’t think I’d sugar them if completely covering them in chocolate. You could also dip them halfway. Let me know how it works Corrine.
Michael says
There is a candy shop here in town that makes the best old fashioned jelly candy. Just tender enough that your teeth slice right through with a huge sweet berry burst and the perfect balance of tart.
At $21 lb. well?
You can find anything on the web and I think this recipe is close to what I’m looking for. I tried making this today. I never did get my candy thermometer to reach 225 but it sure looked done.
It stayed at about 215 for about 10 or 15 minutes.
Well it seems they aren’t setting. Is temp my issue. Or will they firm up once exposed to air the tops are set?
Newly-retired and can no longer afford $21 lb. candy
Vintage Kitty says
Hi Michael, temp would be the issue. That’s because temperature is the best way to know how much water is left in the candy. Sometimes it can feel like forever! But you might also want to test your thermometer. Hope you give the recipe another try!
Alicia says
I had same issue as Michael except my temp got to 220. Very soft, taste like jam really. I used frozen defrosted strawberry pulp. Mine are sitting in sugar hoping they will harden. I was still able to cut them up and they are holding a shape but barely. How long do you need to keep the temperature at 225? Alicia
Vintage Kitty says
Alicia, are you at elevation? Ifyou try it again, I might go up another 5 degrees. But once you reach your desired temperature you take it off the stove so it doesn’t turn into rock candy! FOr reference, I’m at sea level and haven’t had trouble with them setting up.
Alicia Ruggiero says
When lining the pan with parchment paper, is this just the bottom or the sides too ? Thank you
Vintage Kitty says
I typically do the whole pan. Tip: you can use binder clips or chip clips to hold the parchment in place