apple pate de fruit recipe : Fruit jellies
Soft, fragrant, and delicately spiced, these homemade apple and cinnamon pate de fruits or fruit jellies are the kind of treat that brings instant comfort.
With their tender, melt-in-the-mouth texture and sparkling sugar coating, they’re perfect for gifting or sharing with family.
This guide walks you through the process step-by-step, plus tips on how to get the ideal consistency, store them properly, and even adapt the recipe for other fruits.
Apple and cinnamon pate de fruit recipe
There’s something undeniably magical about homemade french pâte de fruit : that sweet, fruity aroma wafting through the kitchen and the tender, slightly tangy texture that melts on your tongue.
This apple and cinnamon version embodies pure comfort: simple, fragrant, and irresistibly good.
At my house, they disappear in moments! I especially love making them in autumn when apples are at their juiciest, though this recipe works beautifully all year long since apples are always in season.
Presented in a small box or wrapped in cellophane, these golden cubes make delightful edible gifts for both kids and adults.
Beyond their nostalgic charm, they’re a way to celebrate fruit in its most natural, creative form.
With homemade fruit jellies, you can control the ingredients, use up overripe apples, explore flavors like vanilla or cardamom, and craft something truly heartfelt: a little bite of sweetness that turns ordinary days into warm, memorable moments.
Complete Ingredient List for Apple and Cinnamon Fruit Jellies
- 1 kg (2.2 lb) of apples : choose firm, slightly tart varieties like Golden Delicious, Reinette, or Pink Lady. Their natural pectin helps the jelly set perfectly.
- Sugar : weigh your cooked apple purée and use an equal amount of sugar. This balance ensures both sweetness and preservation.
- 1 teaspoon ground cinnamon : adds warmth and depth to the flavor without overpowering the apples.
- Juice of 1 lemon : prevents oxidation, balances the sweetness, and enhances the natural pectin reaction.
- Granulated sugar (for coating) : gives that signature sparkle and a light, crisp bite.
Step-by-Step Preparation (No Added Pectin)
- Prepare the apples: Peel, core, and cut them into small chunks. Place the peels and seeds in a small muslin bag, they naturally contain pectin, which will help your jellies firm up.
- Cook gently: Add the apple pieces to a saucepan with a splash of water and the muslin bag. Cover and simmer until the apples are tender and start to break down.
- Drain and blend: Remove the bag, strain the apples, and blend into a smooth purée. Weigh the purée, you’ll need the same weight in sugar.
- Add flavor and sweetener: Combine the purée with sugar, lemon juice, and cinnamon. Mix well.
- Cook to the right texture: Simmer over low heat, stirring frequently to prevent sticking. The paste is ready when it thickens and begins to pull away from the sides of the pan.
- Shape and dry: Pour into a parchment-lined dish, smooth the surface, and let dry at room temperature for 2 to 3 days until firm and sliceable.
- Cut and coat: Cut into small cubes and roll in granulated sugar. For best results, coat them just before serving to keep the surface dry and sparkling.
Variant: Apple Fruit Jellies with Pectin
If you prefer to use pectin, cook the apple chunks with their peels and cores in a little water. Blend them into a purée, add sugar, lemon juice, and pectin, then simmer until the mixture thickens and starts to come together.
Pro tip: Don’t discard the cooking liquid, it’s perfect for making homemade apple jelly!
Tips & Mistakes to Avoid
– How to Know When It’s Ready
The paste should be thick, glossy, and smooth, and pull away from the sides of the pan easily. To test, drop a small spoonful on a cold plate: it should set quickly without spreading.
– Overcooking, Moisture, or Mold
If overcooked, the jellies become dry and brittle. Undercooked ones retain too much moisture and may mold within days. Let the pieces air-dry on parchment paper for 48-72 hours before coating with sugar.
– Adjusting for Humidity
Drying time can vary depending on your climate. In a humid kitchen, place the tray in a warm (40-50 °C / 100-120 °F) oven for 30 minutes to help dehydrate. Store afterward in a metal tin lined with parchment to keep them fresh and dry.
How to Store Fruit Jellies
– Without Sugar Coating
Store uncoated fruit jellies in an airtight container, layered with parchment paper. Keep them in a cool, dry, dark place (15-18 °C / 59-64 °F) for up to 3 weeks.
– With Sugar Coating
Coat them only right before serving or gifting, since sugar absorbs moisture and can make the surface sticky over time. If coated ahead of time, let them dry thoroughly and store in a metal tin lined with paper towels to prevent dampness.
Freezing tip: You can freeze uncoated fruit jellies in an airtight box. Thaw at room temperature before rolling in sugar.
Frequently Asked Questions (FAQ)
– Can I replace sugar with honey or syrup?
Sugar is essential for texture, stability, and preservation. You can replace up to 20% with honey for a milder flavor, but the shelf life will be shorter.
– My fruit paste is sticky, what went wrong?
It’s likely undercooked or still moist. Return it to the saucepan and cook a bit longer over low heat while stirring constantly. Let it dry thoroughly afterward.
– Can I make this recipe with other fruits?
Yes! Try pears, quinces, apricots, or berries. For low-pectin fruits (like strawberries or raspberries), add a little pectin or lemon juice to help the jelly set.
– Is this recipe suitable for children?
Yes, but serve in small amounts. Homemade fruit jellies are free from artificial additives, making them a great occasional treat for kids.
– Why did my fruit jellies mold?
They likely contained excess moisture or were stored in a sealed plastic container. Always ensure they’re fully dry and store in a metal tin, not plastic.
– Can I skip the lemon juice?
Lemon enhances both flavor and texture. Without it, the jellies may brown faster and lack that bright fruitiness. Substitute with a bit of green apple juice or mild apple cider vinegar if needed.
– Can I freeze them?
Yes, freeze uncoated jellies between layers of parchment. Once thawed, roll in sugar and let sit uncovered for an hour before serving.
Useful Tips from Experience
- For a shinier, more transparent result, use very ripe apples.
- Stir constantly near the end of cooking, it thickens fast!
- Use a heavy-bottomed pan to avoid scorching.
- Don’t rush the drying process, patience gives the best texture.
- Try a pinch of ginger or nutmeg for an autumn twist.
Perfect for Gifting
Homemade apple jellies make a charming, edible gift. Wrap them in parchment squares, place them in a decorative tin or glass jar, and add a cinnamon stick for a cozy touch. They’re ideal for Christmas hampers, teacher gifts, or homemade party favors.
Other treats recipes to try
Homemade apple pate de fruit recipe
- Total Time: 50 minutes
- Yield: 16 pieces 1x
Description
Homemade apple pate de fruit or Fruit jellies make a charming, edible gift. Wrap them in parchment squares, place them in a decorative tin or glass jar, and add a cinnamon stick for a cozy touch.
Ingredients
- 1 kg (2.2 lb) of apples
- Sugar, weigh your cooked apple purée and use an equal amount of sugar.
- 1 teaspoon ground cinnamon
- Juice of 1 lemon
- Granulated sugar (for coating)
Instructions
- Peel, core, and cut them into small chunks. Place the peels and seeds in a small muslin bag — they naturally contain pectin, which will help your jellies firm up.
- Add the apple pieces to a saucepan with a splash of water and the muslin bag. Cover and simmer until the apples are tender and start to break down.
- Remove the bag, strain the apples, and blend into a smooth purée. Weigh the purée — you’ll need the same weight in sugar.
- Combine the purée with sugar, lemon juice, and cinnamon. Mix well.
- Simmer over low heat, stirring frequently to prevent sticking. The paste is ready when it thickens and begins to pull away from the sides of the pan.
- Pour into a parchment-lined dish, smooth the surface, and let dry at room temperature for 2 to 3 days until firm and sliceable.
- Cut into small cubes and roll in granulated sugar.
- For best results, coat them just before serving to keep the surface dry and sparkling.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: treats, sweets, dessert
- Cuisine: French cuisine
Nutrition
- Serving Size: 1 piece
- Calories: 100 kcal
