Strawberry Lemon Pâte De Fruit Recipes

Steps:

• Line a rimmed 9" x 12" baking sheet (with at least a 1/4-inch rim) with parchment paper. Puree strawberries in a blender until smooth. Mix pectin and 3 tablespoons sugar in a bowl. Transfer puree to a 2-quart saucepan and bring to a boil over medium-high heat. Sprinkle pectin-sugar mixture onto puree and stir until pectin dissolves. Continue to boil for 2 minutes. Add 1 3/4 cups sugar in 3 parts, stirring after each addition and waiting 15 seconds between additions. Add corn syrup; cook mixture until it thickens slightly, about 3 minutes. Remove from heat; stir in juice. Pour mixture into baking sheet, spread evenly and let set 2 hours. Cut jelly into 1-inch squares or other shapes using a sharp knife. Toss squares, a few at a time, in remaining 3 tablespoons sugar. Store at room temperature in an airtight container for up to 1 month.

Steps:

• Juice of half a lemon (if experimenting with other fruit purees, be sure to use 1 tablesp0on minimum with any fruit puree as the acid is necessary).
• additional sugar for coating.
• Spray a 9X9 baking pan with oil and then line it with plastic wrap. Lightly oil it again. Bunch the plastic at the tops of the pan so that the plastic wrap will not stretch and rip from the weight of the jellies (wish I had taken a picture of this--sorry!). Smooth the bottom so that there are as few air pockets as possible. Set aside.
• Set up a food processor or blender and place it on a scale. Grate the zest of one lemon into it. Squeeze the juice of 1 1/2 large and juicy lemons into it (use more lemons if your lemons are dry or small--this is basically to taste, i.e., how much lemon do you want in your strawberry?). Then add strawberries to reach one pound (16 oz); I recommend using frozen if you are off season. Puree until smooth.
• Open the pectin packets and place them next to the stove (I use a deep but narrow bowl to prevent them from spilling).
• Combine the puree and 3 cups of sugar in a 4 qt heavy saucepan (Greweling says you can use 2 qt but mine boiled over). Attach a thermometer and stir over medium high heat. Keep stirring until the fruit sugar mix reaches 238°F Be sure to stir constantly to prevent the fruit from scorching on the bottom of the pan; it is best to use a silicone spatula to continually scrape at the bottom of the pan.
• When the puree reaches 238 F, add the pectin and return to a boil, still stirring. Stir at a boil for 1 minute.
• After the minute is up, turn off the heat and add the juice from the remaining half lemon (at least 1 tablespoon). Pour and scrape the puree into the prepared pan. Sprinkle a thin layer of sugar onto the jelly while it is still hot. Set aside to cool completely.
• When the jelly is cool, invert it onto a wooden cutting board and then remove the plastic wrap. Use an oiled chef's knife to slice the jelly into squares (or whatever shape you want) and then roll the individual pieces in more sugar. Store in a sealed container.

Steps:

• Line a rimmed 9x12" baking sheet (which is at least 1/4" deep) with parchment paper.
• Puree strawberries in blender until smooth. Transfer to a medium saucepan and bring to a boil over medium-high heat.
• Meanwhile, stir together pectin powder and 3 tbsp sugar. When puree boils, sprinkle powder over puree and stir until it dissolves; boil 2 minutes.
• Add 1 3/4 c sugar in 3 increments, stirring until it dissolves, then another 15 seconds after each addition.
• Add corn syrup, stir well, then cook 3 minutes or until slightly thickened.
• Off heat, add lemon juice and stir well. Pour into lined baking sheet and spread evenly. Allow to cool 2 hours, until set.
• With a sharp knife, cut into 1" squares. Taking a few pieces at a time, toss in remaining 3 tbsp sugar to coat. Keeps at room temperature in an airtight container up to 1 month.