Jelled Fruit Gummy Candy -- Low Sweetener | Pate des fruits
Jelled Fruit Candy -- Low Sweetener is a candy made with Pomona’s Pectin. Pomona's Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.
Ingredients
- This recipe uses the ingredients listed on the recipe sheet that comes with the pectin in the section for Cooked Jam Jelly – Low Sugar or Honey.
- If you are making fruit candy from mashed fruit find the jam recipe for that fruit.
- If you are making fruit candy from juice find the jelly recipe for that fruit.
- Double the amount of pectin in the recipe. All of the other ingredients in the recipe stay the same.
- To effectively disperse 6 to 8 teaspoons of pectin we recommend a minimum of 1 cup of sugar or honey. Follow the recipe for maximum amounts of sugar or honey.
Instructions
- Prepare fruit or juice. Note: this could include boiling down the fruit or juice - to some degree - to concentrate the flavor.
- Measure mashed fruit or juice or somewhat boiled down fruit or juice into sauce pan.
- Add calcium water and lemon or lime juice (if called for in the recipe) and mix well.
- Measure sugar or room temperature honey into a bowl. Thoroughly mix correct amount of pectin powder into sweetener. Set aside.
- Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the mixture comes back up to a boil. Once the mixture returns to a full boil, remove it from the heat.
- Put the mixture in a shallow pan. Allow it to cool then chill in the refrigerator until firm. When the mixture is firm, cut into pieces and coat the pieces in a 50/50 mixture of powdered sugar and cornstarch to take away the sticky feel.
Notes
Store candies in an airtight container in the refrigerator. They will keep for about a week or possibly a little longer.