Candies, Desserts, Fruit, Gluten Free and/or Paleo

Strawberry Pâte de Fruit (Fruit Jellies)

April 29, 2011
I love candy!  Always have and always will.  Some people say that as you get older you lose your taste for candy – I sure hope this does not happen to me.  Steve is the same way, so there is always candy in the house 🙂.
Because of our love for candy, I have always wanted to make some.  I thought I would start out easy and small, and then slowly work my way up to more intricate and complicated candies.  When I found this recipe for Pâte de Fruit (also known as Fruit Jellies), I thought this would be a great start!  The recipe is very simple and takes almost no time to put together.  But the outcome is amazing!  These little candies are delicious!
What speeds up the process in making these fruit jellies is the strawberry jam.  Without the strawberry jam, you would have to melt down fresh strawberries, along with sugar, until it creates a thick jam-like consistency.  Bypassing this step and substituting jam instead is genius!
These fruit jellies can me made in many different flavors.  All you have to do is substitute 1 cup of any type of jam/marmalade – orange, lemon, cherry, blackberry, raspberry… anything!
These candies are great for snacking, but would also be great to give out as favors for parties and holidays!
For Recipe, Click here!

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  • Kate December 12, 2011 at 4:46 pm

    i am so excited to try this! i have a friend who is obsessed with chocolate covered raspberry jellies. have you dipped these in chocolate at all? i’m wondering if the jelly is too smooth, will the chocolate have a hard time bonding? we’ll certainly find out! i’m thinking about chilling them in a dome-shaped mini icecube trays to set, instead of having to cut them up into squares after the setting. and then i’d like to add a small disk of firm chocolate cake or cookie. lastly, covering in dark chocolate to make a raspberry jelly truffle.

  • Krissy's Creations December 12, 2011 at 6:23 pm

    Sounds delicious Kate!  I have never tried dipping them in chocolate, but I don’t see why it wouldn’t work.  The jellied are delicate so you would just have to be careful.  I’d love to see how they turn out 🙂