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
Scale
- 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