Ingredients:

• 500g of fruit (berries, stone fruits like apricots or plums work well; you can use fresh or frozen)
• 400g of sugar (plus more for coating)
• Juice of 1 lemon
• 10g of pectin powder (or use 25g of fruit pectin if available, adjusting sugar accordingly)
• 200ml of water
• Optional for flavoring: 1 tsp of vanilla extract or other extracts like almond, depending on your fruit choice

Equipment:

• A medium to large saucepan
• A blender or food processor (if not using pureed fruit)
• A candy thermometer
• Silicone molds or a baking dish lined with parchment paper
• A sieve or cheesecloth (for straining)

Instructions:

1. Prepare the Fruit:

   • If using fresh fruit, wash, peel (if necessary), and remove pits or seeds. Blend or mash the fruit until smooth. If using frozen fruit, thaw it first.

2. Cook the Fruit:

   • Place the fruit puree in a saucepan over medium heat with the lemon juice. Cook until the fruit starts to break down, about 10 minutes, stirring occasionally.

3. Add Pectin:

   • Mix the pectin with about 50g of the sugar to avoid lumps. Gradually whisk this into the hot fruit mixture until fully dissolved.

4. Add Remaining Sugar and Water:

   • Once the pectin is dissolved, add the rest of the sugar and water. Stir continuously until the sugar is completely dissolved.

5. Boil and Check Temperature:

   • Bring the mixture to a boil, then reduce to a simmer. Attach your candy thermometer and cook until the mixture reaches 105°C (220°F). This can take 20-30 minutes. Stir occasionally to prevent burning.

6. Flavor:

   • Once you’ve reached the correct temperature, remove from heat. If using, stir in your flavor extract now.

7. Set the Pâte de Fruit:

   • Pour the hot mixture into silicone molds or a parchment-lined baking dish. Let it cool at room temperature for a few hours, then refrigerate for at least 4 hours or overnight to set completely.

8. Cut and Coat:

   • Once set, turn out onto a cutting board dusted with sugar. Cut into squares or other shapes with a sharp knife. Coat each piece in granulated sugar to prevent sticking.

9. Storage:

   • Store in an airtight container with layers separated by parchment paper. They can last for a couple of weeks at room temperature or longer in the refrigerator.

Tips:

• Flavor Variations: Experiment with different fruits or combinations.
• Texture: If you prefer a softer pâte de fruit, you can cook it to a slightly lower temperature, but be aware it might not set as firmly.
• Pectin: Ensure you’re using the right type of pectin for your fruit. Some fruits naturally have more pectin than others, affecting the set.