Friday, November 12, 2010

Mystery Revealed!

Remember that post I did this week with the apples and berries? Wanna see how that turned out?

I thought so.

See, I have an obsession. I love candy. Chocolate. Jujubes. Wine Gums. Fruit Pastilles.

Did someone say fruit pastilles? Homemade fruit pastilles?

Let the angels sing!

Why, yes! Yes, they did.

Yep, it took 4 days to complete the recipe, but that's only because the pastilles had to dry out on the counter for most of that time.

They're delicious! Bursting with fruity goodness and waaaaaaay better than any packaged fruit pastilles... except maybe M&S ones. I do love those.

Berry Gelées (Canadian Living)


    3 cups (750 mL) frozen mixed berries 
    1/2 cup (125 mL) water  
    2 cups (500 mL) granulated sugar  
    1 pouch (85 g) liquid pectin  
    Topping: 1/3 cup (75 mL) granulated sugar


Line bottom and sides of 8-inch (2 L) square metal cake pan with parchment paper; set aside.

Coarsely chop apples, including peels and cores but discarding seeds. In saucepan, cook apples, berries and water over medium heat, until apples are very soft, about 20 minutes.

In processor, purée apple mixture until almost smooth. Press through fine sieve to make 2 cups (500 mL) purée.

In clean saucepan, bring purée with sugar to boil over medium heat; boil, stirring often, until candy thermometer reaches gel point stage of 218°F (103°C), or when spoonful cooled on cold plate wrinkles and does not run together when separated with finger, 20 to 30 minutes.

Remove from heat. Immediately whisk in pectin. Pour into prepared pan. Let stand at room temperature, without disturbing, until set, 18 to 24 hours.

Turn out onto parchment paper–lined cutting board. Using greased sharp knife, trim edges to straighten. Cut into 42 cubes, cleaning and greasing knife after each cut.

All ready to sit and dry out!
Topping: Place sugar in dish. Coat jellies in sugar. Let dry on rack for 3 days. (Make ahead: Store layered between waxed paper in airtight container for up to 2 weeks.)


uncanny said...

Oh wow! That looks incredible! I've been eyeballing a few fruit butter recipes from older style preserving books (Oded Schwartz). He makes a beautiful looking quince jelly that looks very similar to what you made. Really makes me want to try it now.

All your recipes look fantastic. Oh, and is there any way of preserving the chestnuts in brandy? I'd pay good money for some of those.

Alyson said...

The chestnuts in brandy are coming up this week... apparently they have a shelf life of 3 months... sooooo... I think there MUST be a way of preserving them longer. I'll post the recipe this week. Please give me your feedback! You're the canning queen, for sure!

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