Apple pectin jelly

Apple pectin jelly

By
From
Marque
Makes
40-50
Photographer
Stuart Scott

You can buy pâtes de fruits all year round in France but they are traditionally served at Christmas. They originated in Provence and are part of the traditional thirteen desserts served at the end of the Christmas Eve feast. It is a wonderful Medieval tradition from the tenth century and it represents Jesus and his twelve apostles.

Ingredients

Method

  1. Dissolve 4 grams tartaric acid in 1 tablespoon hot water. Whisk 600 grams caster sugar and 15 grams pectin together in a saucepan. Add 550 millilitres natural apple juice and quickly bring to 107°C. Stir in the dissolved tartaric acid. Increase the temperature to 112°C and skim. Remove from the heat and allow to rest 1 minute before skimming again. Pour onto a tray wrapped in plastic wrap and set in the refrigerator for a minimum of 4 hours. When cold cut into 2 centimetre discs with a cutter.
  2. Combine 100 grams caster sugar and the grated zest of 2 kaffir limes and mix well so that the sugar turns lime green and aromatic.
  3. Coat the jellies in the sugar and dust off any excess.
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