Pâte De Fruits

Pectin Mixture

• *Pectin NH is indeed a fascinating ingredient! Its unique properties allow for setting without the need for as much calcium compared to other low methoxyl pectins. This means you can achieve gels with less sugar, making it ideal for recipes where you want to reduce sugar content while maintaining texture and consistency. However, because pectin NH gels have less calcium, they are thermally reversible, which means they can lose their structure when exposed to heat. This is why some recipes using pectin NH may require remolding after heating. It's a versatile ingredient with specific applications that can yield fantastic results in the right recipe. Otherwise, apple pectin may be subbed for pectin N.H. Combine sugar and pectin; set aside.
• Fruits puree can be found online. Among the best known puree brands are Boiron and Sicoly. In a large saucepan, heat puree to 120ºF/60ºC, and whisk in the sugar-pectin mixture. Bring to boil and add glucose (powdered glucose can be used as well). Whisk in remaining sugar in 2 times. Bring to boil, reduce the heat to low, and cook to 225ºF/107ºC. Keep flame on low when cooking pate de fruits. It will take up to 45 minutes of stirring. Use a long whisk or spatula to avoid splashes of hot liquid but if the flame is on low it should not cause any problem. Once mixture is at 107ºC, remove saucepan from the heat and whisk in the lemon juice. Fill up silicones molds using a confectionery dispenser funnel. Or, fill baking tray lined with silicon mat. Leave pate de fruit 6 hours at room temp to set; uncovered. Un-mold or cut into desired shapes coating with extra sugar as you go. Store in cool and dry area for up to 4 weeks. 
Enjoy!