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Using jam or jelly for pate de fruit

Posted by MissRumphius 4b (My Page) on
Wed, Dec 4, 13 at 11:18

I would like to use some of my jams and jellies to make pate de fruit for holiday gifts. I have done this before using gelatin but would like to try using additional pectin as i understand that the texture and taste is better. Has anyone done this? And does anyone have a recipe? I am thinking of trying to modify Peter Greweling's recipe (which starts with fruit puree or juice rather than jam) but if I would love to benefit from someone else's experience!

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RE: Using jam or jelly for pate de fruit

I'm sorry no one has been able to address your question. Pate de fruit isn't a commonly made item. I know we have ended up with some jams that could be sliced by over-using the pectin in them but I doubt that would help you much.


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