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Blackberry Pate de Fruit – Blackberry Vanilla Fruit Jellies

Blackberry Pate de Fruit are 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.

blackberry pate de fruit

Pate de Fruit is a wonderful introduction to candy making. The french name sounds fancy, but they are, basically, fruit jellies. As long as you use real fruit puree, classic pectin and boil the puree to the correct temperature you should have no problems with this recipe.

It’s possible to use almost any fruit puree to make pate de fruit. But fruits do have varying levels of natural pectin and that can affect how the fruit gels.

I tried 3 times to make pate de fruit from pomegranate juice without success. I may revisit the idea in the future because I love the flavor of pomegranate. But pomegranates have very low natural pectin level so I need to work on the recipe a bit more.

I’m happy with these Blackberry Pate de Fruit. Blackberries are available year-round in the frozen food section so this is a very accessible recipe.

I love the way these candies look like little jewels when they’re all lined up in a box. They make such a pretty gift from the kitchen.

cooking blackberry pate de fruit blackberry pate de fruit blackberry pate de fruit with vanilla sugar cutting blackberry pate de fruit blackberry pate de fruit with vanilla sugar drying blackberry pate de fruit

blackberry pate de fruit blackberry pate de fruit blackberry pate de fruit

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.

Got blackberries? You should try this amazing Blackberry Sorbet.

blackberry pate de fruit

Blackberry Pate de Fruit (Fruit Jellies)

Yield: 64 pieces
Prep Time: 30 minutes
Cook Time: 15 minutes
Setting Time: 8 hours
Total Time: 8 hours 45 minutes

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.

Ingredients

  • 2 oz (1/4 cup, 56g) granulated sugar
  • 5 teaspoons (.5 oz, 14g) Ball Classic Pectin (see note)
  • 2 cups (16 oz, 480ml) blackberry puree (see note)
  • 2 cup (16 oz, 448g) granulated sugar
  • 1/4 cup (3 oz, 84g) light corn syrup
  • 1 tablespoon (1/2 oz, 14g) lemon juice
  • 2 cups (16 oz, 448g) vanilla sugar for coating (see note)

Instructions

  1. Spray an 8" square cake pan with cooking spray (not the baking spray with flour added).
  2. Line the pan in both directions with parchment paper. Spray the paper too. Set the pan aside.
  3. In a small bowl, whisk together the 2 oz of sugar and the pectin. Set aside.
  4. In a medium sized saucepan, bring the blackberry juice to a boil. Whisk in the pectin/sugar and return the mix to a boil.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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 .

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 16oz 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.

Did you make this recipe?

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Blackberry Pate de Fruit - 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. #fruitjellies #vanilla #recipe #howto #blackberry #realfruit

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.

Ana

Wednesday 14th of July 2021

is it possible to make these with agar agar?

Eileen Gray

Thursday 15th of July 2021

I couldn't say since I don't have experience using agar agar.

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