Yuzu Pâte De Fruits Recipe

It's no secret that the citrusy Japanese yuzu fruit can be too floral for some. Add a little lemon juice and you arrive at the perfect balance: fresh, sweet, tart, and something Spring-like... that friends can't quite identify.

Pâte de fruits are intensely fruity jelly sweets from France. Unlike the more dilute British gelatin-based jellies that might be served as a course on their own, these individual sweets use pectin to help them set - and are perhaps best thought of as individual sugar-coated titbits of your favourite jam. We've used yuzu powder in this recipe for its intensity, but you can also experiment with yuzu juice.

If petits fours are your thing, you will love these yuzu jellies. Take care when measuring out the ingredients to ensure the yuzu jelly sets well for the perfect yuzu pâte de fruits.


Ingredients Serves: 10


Equipment


Method

  1. Line a tin with greaseproof paper.
  2. Mix together the yuzu powder, water and lemon juice. Pass though a sieve into a medium, heavy-based saucepan.
  3. Heat the juice to 40°C, using the thermometer to monitor the temperature.
  4. Combine 15g of sugar with the yellow pectin. Whisk into the juice mixture.
  5. Bring to the boil, whisking constantly. When the mixture comes to the boil add the remaining sugar and corn syrup.
  6. Keep heating the mixture to 106°C.
  7. Immediately remove from the heat and whisk in the citric acid.
  8. Pour into the prepared tin.
  9. Once set, after approximately 30 minutes, cut into squares 1.5cm x 1.5cm and roll in the granulated sugar.

4 comments

  • There are a number of reasons the jellies can liquefy slightly after cooking – humidity, the balance of sugar : fruit : pectin, putting them in the fridge vs. not (there are mixed views on this), plus others I’m sure. I’ve heard of them being turned and left to ‘dry’ for a few hours before rolling in the sugar mixture. When we tested these jellies, they were made on a dry day and kept in a sealed container in the fridge and were fine the next day.

    Can anyone else help?

    nicola on

  • Also, if pectin recipes have not been heated to above recommend heat for long enough to allow pectin to properly melt and incorporate.

    Best of luck

    C on

  • I love making jellies, and candies as they can be made in advance.

    After making a batch, I drop cut pieces in 190Proof Alcohol..drain and they air dry instantly. It leathers the jelly, desiccates the outside. Reducing melt or weeping of the candy.

    Trick I learnt from my nanny, she wasted nothing.

    Kept in airtight container I’ll add sugars before they’re packaged and ready to give as gifts. Also, avoid refrigerator as lot of condensation occurs when transferring from cold to warm.

    Often if have few extra, I’ll enrobe in tempered chocolate.

    C on

  • These jellies look yummy. I have tried to make similar ones using juice from garden fruit including plums and grapes, and although they tasted wonderful, having rolled them in sugar they go deliquescent after only a couple of hours. Hopeless if you want to give them as a present.

    What stops that happening to these?

    Jane Lemaux on

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