HOMEMADE FRUIT PASTILLES

I love these as they remind me of those lollies ‘fruit jubes’ which i loved when i was a child.  The great thing about making your own is you can do any flavour that tickles your fancy? Peach, elderberry, raspberry, lemon etc. They make a colourful gift and i bet they will be astounded you have made them yourself?

Ingredients

225g of blackcurrants, plums, peaches, berries etc

185g jam sugar, (added pectin) plus extra for dusting

1 dash of water

50g of liquid glucose

1.5g of citric acid

Method

Make a blackcurrant purée by gently heating the blackcurrants, 85g of the sugar and water in a pan. Stir slowly until the sugar has dissolved, and then strain through a fine sieve. Allow to cool

Put the blackcurrant purée and glucose in a saucepan and bring to the boil. Mix together the remaining caster sugar, citric acid and pectin until lump free and add this to the saucepan with the blackcurrant purée mixture

Double line a 10cm square container with cling film

Using a sugar thermometer, cook the blackcurrant mixture until the temperature reaches 116°C, then pour the mixture into the container. Place in the fridge for around 30 minutes until set

Once set, remove from the container and cut into 1 cm squares (approx). Lightly dust with caster or demerara sugar.

Store in airtight container layered with baking paper between layers. Lasts 5 days.

I love these as they remind me of those lollies ‘fruit jubes’ which i loved when i was a child.  The great thing about making your own is you can do any flavour that tickles your fancy? Peach, elderberry, raspberry, lemon etc. They make a colourful gift and i bet they will be astounded you have made them yourself?

Ingredients

225g of blackcurrants, plums, peaches, berries etc

185g jam sugar, (added pectin) plus extra for dusting

1 dash of water

50g of liquid glucose

1.5g of citric acid

Method

Make a blackcurrant purée by gently heating the blackcurrants, 85g of the sugar and water in a pan. Stir slowly until the sugar has dissolved, and then strain through a fine sieve. Allow to cool

Put the blackcurrant purée and glucose in a saucepan and bring to the boil. Mix together the remaining caster sugar, citric acid and pectin until lump free and add this to the saucepan with the blackcurrant purée mixture

Double line a 10cm square container with cling film

Using a sugar thermometer, cook the blackcurrant mixture until the temperature reaches 116°C, then pour the mixture into the container. Place in the fridge for around 30 minutes until set

Once set, remove from the container and cut into 1 cm squares (approx). Lightly dust with caster or demerara sugar.

Store in airtight container layered with baking paper between layers. Lasts 5 days.