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.
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.