Pâtes de Fruits (No Pectin)

自製青蘋果果膠

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Pâtes de Fruits,  brightly hued chewy treat French dessert. It is made of with fresh fruits, sugar and pectin.  It is also one of my favourite snack.

I have made a green apple jelly with boiling the whole green apple and its peel together with water. Then squeezing our the juice with a cotton page.  The juice mixed with lemon juice and sugar can be boiled into a thick and gummy fruit juice,  It will solidify when set cool.

Then I try to make my own Pâtes de Fruits without Pectin.

The characteristics of solidification of green apple juice as the base of the candy. Strengthen the candy with Kanten powder so that it won’t melt and stick together at room temperature.  So I skip rolling sugar on the candy.

I have try three flavour, raspberry, blueberries, passion fruit. They all taste very good.

Basic Ingredients

• 3 Green Apple
• 900 ml Water
• 90 g Raw Rock Sugar
• 1 tsp  Kanten Powder
• 30 ml  Lemon Juice

Raspberry Flavour

• 150 g Raspberry
• Basic Ingredients

Passion Fruits Flavour

• 2 Passion Fruits
• Basic Ingredients

Blueberry Flavour

• 125 g Blueberry
• Basic Ingredients

Instructions

1.Rise the wax on green apple skin with a soft. Cut away the the core. Do not peel. Each green apple cut into 4 pieces.

2.   Add green apples and water into a saucepan and bring to boil.  Turn to low heat and simmer for 45 minutes to 1 hour.  Cook the green apple until the pulp is completely soft rotten. Remove from heat and let it cool down. 

3. Place the green apple pulp into the cotton bag. Squeezed out the pectin-rich apple juice.  You will get about 300 ml amber colour green apple juice.  If the juice is more than 300 ml, it is not concentrated enough. Return the apple pulp and juice into the saucepan and boiled for a while until you get smaller volume of apple juice.

4. Blend raspberry and green apple juice with a hand mixer. Sieve the juice in to a bowl. Pour the juice into a saucepan, add kanten powder, Demerara raw cane sugar and lemon juice, stir well. 

5. Bring the juice to boil.  Return to low heat and simmer for 15 to 20 minutes to a thick, sticky and concentrated liquid to about 200 ml.  Keep stirring from time to time.  The more concentrated the liquid, the more darker the juice colour.

 

6. Pour the concentrated liquid into a glass container (10 x 10 x 7 cm ).  Let it cool down before going to the fridge.

7.  The candies will set fully in about few hours in the fridge. When you’re ready to remove, run a knife between the container and the candy—like you do with brownies. Then upside down,  the candy will loosen and fall down from the glass container very easily.  Cut candies into cubes or the size of your choice.

Tips

• Store in fridge for up to 1 ~ 2 weeks
• Sour fruits makes the best results

Different between Kanten and Agar

• It’s a natural vegetable gelatin, which is approximately 80% fiber.  It’s suitable for vegetarian and vegan diets.
• Japanese consider agar and kanten a separate ingredient because they come from different algae. Agar is from Carrageenan, which is extracted from red edible seaweed.  Kanten is made of Gelidiales, red edible seaweed.
• It sets more firmly than gelatin and is able to set at room temperature. Unlike gelatin, it can stay in jelly form at warmer temperature.

自製青蘋果果膠