How to make pâtes de fruits?

Our authentic pâtes de fruits are composed out of only six ingredients. The main component of our fruit jellies is fruitpulp. The art of making these fruit delicacies lies in its sugar to glucose ratio, the type and amount of pectin, the acidity of the product and the cooking temperature. If you don’t pay attention, you’ll be making jam instead of pâtes de fruits.

Clean label

You only find 6 ingredients in our fruit jellies.

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The main component of our fruit jellies is fruitpulp. The fruit is harvested in its country of origin, crushed and then deep-frozen or aseptically packaged. No preservatives, nor artificial colours and flavours are added. For example the apricot is ground to puree in the south of France. The mango puree comes from India and strawberry is harvested in Poland.

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The second ingrediënt used is granulated sugar. This is the kind of sugar you also use at home when baking cakes.

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The third ingrediënt is glucose syrup made from wheat or corn, gives the fruit jellies its smooth texture.

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Pectin is the fourth component and is used as a gelling agent. It is extracted from apples or lemons.

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Citric acid is the fifth ingrediënt. In combination with the other ingredients it gives our fruit jellies their sollid form with a soft and pleasant texture.

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During the cooking process, the fruit looses some colour and taste. That is why we add natural flavours and colours. These are extracts from fruits or vegetables. When you are tempted by our fruit jellies with a fruit content of 70%? You will not even find these natural colours. 

The art of cooking

Although the recipe might looks simple and similar to the one of making jam, it is quite a challenge to obtain the right texture. The art of making these fruit delicacies lies in its sugar to glucose ratio, the type and amount of pectin, the acidity of the product and the cooking temperature. After cooking the hot syrup is filled into molds at a temperature of more than 100 degrees. Once solidified, this happens when the temperature drops below 80 degrees, the fruit jellies cannot become liquid again. After cooling they are removed from the molds and finished with some sugar on the outside. The sugar gives our fruit jellies their slightly crunchy bite. The result is a natural high quality and tasty moment of indulgence ♥