Most confectioners who make pate de fruit have access to restaurant suppliers. It can be kind of tough to find those products for home use, but now there are some online sources.

The link below will show you the kind of thing you need. You can also find pure apple pectin in health food stores as a dietary supplement (body builders, etc.).

Carol

Here is a link that might be useful: Pure Apple Pectin

The recipes I have seen use gelatin, not apple pectin.
Most of the time, as far as I know, people make their own apple pectin.
There are also recipes using applesauce in them, along with some gelatin and sometimes cornstarch.

YOu can make your own apple pectin by boiling down cider and the skins. I boiled down some cider and it did set up, but took a couple of hours to reduce about 6 cups down to about half a cup. I didn't use the skins however and was not expecting it to gel, as I just wanted a concentrated sweetener. You could probably get away by using commercial pectins, or the Pomona type which doesn't need sugar to set up.

The recipe in question asks for 2 tablespoons plus 1 teaspoon of apple pectin. If I were to go with the gelatin instead, would I use the same measurements or would it need to be adjusted in some way?

Lucy

I've also seen recipes using applesauce and no commercial pectin at all, recipes with gelatin and some chefs have mentioned using Pomona, sometimes without the calcium depending upon the level of natural calcium in the fruit.

Pate de fruits are tricky enough as is. They have to set perfectly - not too soft to hold their shape, not exuding liquid, not tough and rubbery. I would be hesitant to switch forms of pectin in a given recipe or from powdered to a homemade apple pectin base because the added liquid could really throw the results off. I've heard enough chefs and confectioners talk about the expense of failed batches.

Carol

I see we cross-posted. Some other Forum member may have an idea on some sort of substitution formula for gelatin v.s. pectin. I haven't run across one.

Gelatin is in some recipes but from what I've heard confectioners prefer apple pectin because compared to gelatin it's 1) more pleasing in texture 2) more reliable 3) more stable - doesn't break down from the acid in the fruit 4) doesn't "seep" liquid as gelatin can, so the sugar coating holds up better 5) doesn't present problems for vegetarian [and sometimes kosher] consumption.

Carol

I wonder if Clear Jel would work ? Any thoughts ? My mind is going in too many directions at the moment. I know you can sub. 7 T. of Clear Jel for a package of pectin in jams.

That's interesting, Linda Lou. Maybe do 1/4 batch and experiment?

I should have asked this before, but Lucy, could you post the recipe you have in mind? Maybe after seeing it someone on the forum might have a particular alternative to suggest.

Also, here's a Jacques Pepin recipe for Raspberry Pate de Fruit which does call for gelatin if you wanted to go that route. Maybe sub other berries and use wine in lieu of a portion of the water?

Carol

Here is a link that might be useful: Raspberry Pate de Fruit

Carol,
Thank you for the Raspberry Pate de Fruit. The recipe in question is at home, but most likely will go w/the recipe you've provided & change the liquid w/wine as you've suggested.

Thank you all for your comments, very helpful indeed.

Lucy

Clear Jel has a bifferet consistancy compared to a pectin. Clear Jel will thcken like a paste consistancy compared to a gelatin consistancy. Never attempt to use fresh pineapple in any recipe that uses gelatin. Pineapple exudes quite a lot of liquid and will break down gelatin from the enzymes in pineapple.

We're glad to help, Lucy. If anyone can carry it off with good results using gelatin, Jacques Pepin should be the person.

Let us know how the little jellies turn out for you.

Carol