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!
Elaina