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Apple Pâte de Fruit

Servings 20 cm square pan
Author נטלי



  • 250 grams apple puree
  • 75 ml. apple cider
  • 6 grams NH pectin
  • 35 grams sugar
  • 290 grams sugar
  • 60 grams glucose
  • A few drops of lemon juice
  • Sugar for coating


  1. In a small bowl, mix pectin and 35 grams of sugar.
  2. In a medium saucepan, heat apple puree and cider to a temperature of 40c degrees.
  3. Add the pectin mixture gradually, while constant whisking, in order to avoid creating lumps in the mixture.
  4. Bring the mixture to a boil and add the rest of the sugar, glucose and a little lemon juice.
  5. Continue to cook the mixture over medium-high heat until it reaches a temperature of 105.5c degrees.
  6. Transfer the mixture into the pan and allow setting at room temperature for about 1-2 hours.
  7. Cut the Pâte de Fruit into small squares using a sharp knife and coat in sugar.
  8. Keep in a sealed box.

Recipe Notes

  • Pectin and glucose can be obtained at any specialty store for baking products and raw materials.
  • Keep the Pâte de Fruit in a sealed box for up to two weeks.
  • If you want, it can be frozen for a month in an airtight container.