









Tips for Making Blackberry Pate de Fruit:
- Use either frozen or fresh blackberries to make the puree. Make sure to strain the puree to remove the seeds.
- I tested this recipe with the Classic Ball Pectin. Pectin can vary by brand and type so I don’t recommend substituting another type of pectin unless you are already familiar with the product.
- Whenever I use the seeds from a vanilla bean I save the pod to make vanilla sugar. Simply place the pod in a canister of granulated sugar and let it sit for a few days. As you use the vanilla sugar replace with more granulated sugar. Add pods as you use them.
- To make a quick vanilla sugar scrape the seeds from a vanilla bean and rub the seeds into the granulated sugar. Save the pod and start a canister of sugar for future use.
- Use a candy or probe thermometer to monitor the temperature of the puree.
- Leave the coated squares out on a rack for a day to harden the sugar crust a bit. This helps prevent sticking when they are packed.
- The candies will keep in a covered container indefinitely.
More blackberry recipes
Blackberry Pate de Fruit (Fruit Jellies)
Soft, melt in your mouth jelly candies made with real blackberry juice. The candies are rolled in vanilla sugar for a pretty and tasty finish.
pieces
Ingredients
- 2 oz granulated sugar (1/4 cup)
- 1/2 oz Ball Classic Pectin (5 teaspoons (see note))
- 16 oz blackberry puree (2 cups (see note))
- 16 oz granulated sugar (2 cups)
- 3 oz light corn syrup (1/4 cup)
- 1/2 oz lemon juice (1 tablespoon)
- 16 oz vanilla sugar (2 cups (see note))
Instructions
- Spray an 8" square cake pan with cooking spray (not the baking spray with flour added).
- Line the pan in both directions with parchment paper. Spray the paper too. Set the pan aside.
- In a small bowl, whisk together the 2 oz of sugar and the pectin. Set aside.
- In a medium sized saucepan, bring the blackberry juice to a boil. Whisk in the pectin/sugar and return the mix to a boil.
- Add the remaining sugar and the corn syrup. Bring the mix to a boil. Stirring often, cook the mix to 225°F, about 10-15 minutes. Turn off the heat.
- Add the lemon juice and stir until it settles. Pour into the prepared pan. Set the pan on a level, heat-proof surface and let it cool completely and set, about 6-8 hours.
- Generously sprinkle a sheet pan with a layer of vanilla sugar. Sprinkle a cutting board with a layer of the vanilla sugar. Place the rest of the vanilla sugar in a small bowl.
- Use the parchment paper to lift the jelly out of the pan and flip it onto the cutting board that has been sprinkled with vanilla sugar. Peel the paper off the back of the jelly. Sprinkle the top of the jelly with a layer of vanilla sugar.
- To prevent sticking, lightly oil the blade of a long knife. Cut the jelly square into 1" lengths, gently separately the pieces as they are cut. Cut each length into 1" squares. Roll each square in sugar as it is cut and line it up on the prepared sheet pan. You should have a total of 64 1" squares. Sprinkle a layer of sugar over the candies then transfer them to a cooling rack set over a sheet pan. Leave the candies on the rack, unwrapped, at room temperature for 24 hours to dry the coating. Pack the candies in a covered container or a box, sprinkle a little sugar or use waxed paper between the layers to prevent sticking .
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Notes
I tested this recipe with the Classic Ball Pectin. Pectins can vary by brand and type so I don't recommend substituting another type of pectin unless you are already familiar with the product.
To make blackberry puree: Completely defrost two 16 oz bags of frozen blackberries. Puree the defrosted berries in a food processor or blender until smooth. Strain the puree through a fine mesh sieve to remove the seeds.
To make vanilla sugar submerge a fresh vanilla bean in a bin of granulated sugar for several days.
Nutrition
Serving: 1piece | Calories: 43kcal | Carbohydrates: 11.4g | Sodium: 1mg | Sugar: 10.2g
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!
You might also like:
- Blackberry Slab Pie
- Blackberry Tart
- Blackberry Sorbet
- Blackberry Pate de Fruit
- Blackberry Buttermilk Pie
Blackberry Pate de Fruit (Fruit Jellies)
Soft, melt in your mouth jelly candies made with real blackberry juice. The candies are rolled in vanilla sugar for a pretty and tasty finish.
pieces
Ingredients
- 2 oz granulated sugar (1/4 cup)
- 1/2 oz Ball Classic Pectin (5 teaspoons (see note))
- 16 oz blackberry puree (2 cups (see note))
- 16 oz granulated sugar (2 cups)
- 3 oz light corn syrup (1/4 cup)
- 1/2 oz lemon juice (1 tablespoon)
- 16 oz vanilla sugar (2 cups (see note))
Instructions
- Spray an 8" square cake pan with cooking spray (not the baking spray with flour added).
- Line the pan in both directions with parchment paper. Spray the paper too. Set the pan aside.
- In a small bowl, whisk together the 2 oz of sugar and the pectin. Set aside.
- In a medium sized saucepan, bring the blackberry juice to a boil. Whisk in the pectin/sugar and return the mix to a boil.
- Add the remaining sugar and the corn syrup. Bring the mix to a boil. Stirring often, cook the mix to 225°F, about 10-15 minutes. Turn off the heat.
- Add the lemon juice and stir until it settles. Pour into the prepared pan. Set the pan on a level, heat-proof surface and let it cool completely and set, about 6-8 hours.
- Generously sprinkle a sheet pan with a layer of vanilla sugar. Sprinkle a cutting board with a layer of the vanilla sugar. Place the rest of the vanilla sugar in a small bowl.
- Use the parchment paper to lift the jelly out of the pan and flip it onto the cutting board that has been sprinkled with vanilla sugar. Peel the paper off the back of the jelly. Sprinkle the top of the jelly with a layer of vanilla sugar.
- To prevent sticking, lightly oil the blade of a long knife. Cut the jelly square into 1" lengths, gently separately the pieces as they are cut. Cut each length into 1" squares. Roll each square in sugar as it is cut and line it up on the prepared sheet pan. You should have a total of 64 1" squares. Sprinkle a layer of sugar over the candies then transfer them to a cooling rack set over a sheet pan. Leave the candies on the rack, unwrapped, at room temperature for 24 hours to dry the coating. Pack the candies in a covered container or a box, sprinkle a little sugar or use waxed paper between the layers to prevent sticking .
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Notes
I tested this recipe with the Classic Ball Pectin. Pectins can vary by brand and type so I don't recommend substituting another type of pectin unless you are already familiar with the product.
To make blackberry puree: Completely defrost two 16 oz bags of frozen blackberries. Puree the defrosted berries in a food processor or blender until smooth. Strain the puree through a fine mesh sieve to remove the seeds.
To make vanilla sugar submerge a fresh vanilla bean in a bin of granulated sugar for several days.
Nutrition
Serving: 1piece | Calories: 43kcal | Carbohydrates: 11.4g | Sodium: 1mg | Sugar: 10.2g
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!
Dina
Tuesday 7th of February 2023
Hello! I made this recipe and it is lovely. The jellies are so pretty and delicious. However as described they are somewhat soft… almost soft enough to spread.
My question is why not let the berry mixture cook just a little more—maybe early thread stage to 230F. I am curious why you chose 225F Thank you!
Frances
Friday 11th of November 2022
Can this recipe work for frozen raspberries too
Eileen Gray
Saturday 12th of November 2022
Yes. See my answer to the previous question.
Lauri Marciano
Friday 11th of November 2022
For making the vanilla sugar, what size container do you recommend: 16 oz? 8 oz? fill to brim or leave 1/2" to 1" at the top of the container? Can't wait to try this!
Eileen Gray
Friday 11th of November 2022
I just keep a quart canning jar of vanilla sugar in the pantry at all times. Each time I use a vanilla bean I add the spent pod to the vanilla sugar container. When the jar gets about 1/2 full I add more sugar. If you are making the vanilla sugar just for this recipe I would use about 2 cups of sugar (you'll have extra but you want more than needed to toss the candies. If you have time just put a bean in the bin and leave it for a week or so. If you want to use the sugar right away scrape the seeds from a fresh bean and rub the seeds into the sugar with your fingertips.
Lauri Marciano
Friday 11th of November 2022
So looking forward to trying this recipe. Food treats are our Christmas gifts amongst us siblings this year. would raspberries also be good to use since they are similar to the blackberries? could you use fresh fruit?
Lauri Marciano
Monday 14th of November 2022
@Eileen Gray, Thank you as always. Love your recipes.
Eileen Gray
Friday 11th of November 2022
Yes to both. Raspberries have a pectin content similar to blackberries. Just make sure you have 2 cups of puree whichever berry you use.
Lauren Klimetz
Friday 11th of November 2022
Can you substitute the corn syrup for something else (not processed) like honey?
Eileen Gray
Friday 11th of November 2022
I haven't tested the recipe with honey. It's a different type of sugar some I'm not sure it can be substituted 1:1.