These all natural fruit gums are delicious, super easy to make and look so beautiful coated in sugar. Beats the shop bought kind any day! I used the reserved cooking apples from yesterday's jelly, so if you're making both recipes at once, you can sieve your apples once they've finished straining.
Apple Pâtes de Fruits
Makes about 60
2kg golden apples (or reserved cooked apple)
enough water to cover apples
about 750g caster sugar
15g lemon juice
Granulated sugar for coating
Chop your apples up into small pieces. No need to peel or core your apples: the pips are what provide the pectin needed to set your jelly. Add to a large casserole with just enough water to cover your apples. Bring to a boil and cook for 30-40 minutes until your apples are cooked through.
Allow to cool slightly before pressing through a fine sieve. Weigh your puree and add the same weight in caster sugar along with 5g lemon juice for every 250g puree. I ended up with 750g of apple sauce and added 750g sugar and 15g lemon juice.
Bring to a simmer and cook over a medium heat until it is so thick that a spoon leaves a clean line through the mixture to see the bottom of the pan. You can also check it's set by putting a teaspoon of mixture onto a frozen plate and freezing for a minute. If it forms a firm jelly, it's good to go.
Pour your mixture into a parchment paper lined tin. Spread it out evenly, cover with another piece of parchment paper and leave to set for 24 hours. Cut into small square and roll in your granulated sugar. Keep in the fridge in an airtight container for up to a month.
enough water to cover apples
about 750g caster sugar
15g lemon juice
Granulated sugar for coating
Chop your apples up into small pieces. No need to peel or core your apples: the pips are what provide the pectin needed to set your jelly. Add to a large casserole with just enough water to cover your apples. Bring to a boil and cook for 30-40 minutes until your apples are cooked through.
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| Use the leftover apples from making your apple jelly |
Allow to cool slightly before pressing through a fine sieve. Weigh your puree and add the same weight in caster sugar along with 5g lemon juice for every 250g puree. I ended up with 750g of apple sauce and added 750g sugar and 15g lemon juice.
Bring to a simmer and cook over a medium heat until it is so thick that a spoon leaves a clean line through the mixture to see the bottom of the pan. You can also check it's set by putting a teaspoon of mixture onto a frozen plate and freezing for a minute. If it forms a firm jelly, it's good to go.
Pour your mixture into a parchment paper lined tin. Spread it out evenly, cover with another piece of parchment paper and leave to set for 24 hours. Cut into small square and roll in your granulated sugar. Keep in the fridge in an airtight container for up to a month.
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