blackcurrant pâte de fruit recipe
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
This recipe is taken from the Boiron based pâte de fruit making table, each fruit with adjusted ingredient amounts to accommodate the fruit used and the amount of endogenous pectin in each. I've done this multiple times now with various fruits, each a success. The table shows recipes using 1000g of fruit. I cut it down to half that and used a 9x13-inch pan to gel. I also added the citric acid at the end, after cooking the other ingredients. Cook time varies: I estimated 20 to 30 minutes though it could be a bit shorter, depending on what your stove is like. Also factor in the inactive time of allowing gel overnight, then sanding and drying candies out overnight (or longer).
  • 500g blackcurrants, pureed. I used thawed from frozen.
  • 72.5g granulated sugar #1
  • 14g yellow pectin
  • 450 ml apple juice (100% juice, not "beverage" or "cocktail")
  • 650g granulated sugar #2
  • 120 ml corn syrup or glucose
  • 10g citric acid, mixed with 10 ml water
  • sanding sugar (though regular granulated sugar works too)
  • Other equipment: candy thermometer, 9x13-in pan
  1. In a large saucepan, stir together the pureed blackcurrants and apple juice. Bring to boil.
  2. Mix sugar #1 and pectin in a bowl so it is evenly distributed. This helps keep the pectin from clumping up when you add it to the liquid. You MUST do this step or you will fail!
  3. Whisk in the sugar-pectin mix into the blackcurrant-juice mix. Bring to boil.
  4. Add sugar #2 and corn syrup and mix well. Clip the candy thermometer to the side of the pot and cook to 107 deg C (224.6 deg F) while constantly stirring with the whisk (or wooden spoon works).
  5. When at temp, add citric acid-water mix, stir well, and quick add entire fruit mixture to 9x13-inch pan on flat surface. Leave undisturbed for at least 3 hours, up to 24 hours to set completely. Keep at room temperature. I've also left this pan undisturbed for 48 hours without issues (just make sure you don't have an ant problem -- they will swarm!).
  6. Sprinkle sanding sugar onto large cutting board, loosen gelled pâte de fruit from pan, and flip onto cutting board. Cut into squares or use aspic cutters for cute shapes. Dredge in sanding sugar completely and allow to dry on wire rack overnight or serve immediately with Ribena on your mind.
Recipe by story of a kitchen at