• 1fruit puree (such as raspberry, apricot, or strawberry)
• 2granulated suga r
• 3pecti n
• 4lemon juic e
• 5citric aci d
• 6wate r
• 7cornstarc h
• 8powdered suga r

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Instructions

1. 1

   Prepare a baking sheet by lining it with parchment paper and lightly dusting it with cornstarch.

2. 2

   In a saucepan, combine fruit puree and water, heating over medium heat until warm.

3. 3

   In a separate bowl, mix pectin with a portion of the granulated sugar to prevent clumping.

4. 4

   Gradually whisk the pectin-sugar mixture into the warm fruit mixture, stirring constantly.

5. 5

   Increase the heat to medium-high and bring the mixture to a boil, stirring continuously.

6. 6

   Once boiling, add the remaining granulated sugar all at once, stirring until dissolved.

7. 7

   Continue boiling for 1-2 minutes until the mixture reaches a thick, jam-like consistency.

8. 8

   Remove from heat and stir in lemon juice and citric acid.

9. 9

   Pour the mixture onto the prepared baking sheet, spreading it evenly to a thickness of about 1/2 inch.

10. 10

    Allow the mixture to cool at room temperature for several hours or until set.

11. 11

    Once set, cut the pâte de fruit into desired shapes, such as squares or rectangles.

12. 12

    In a shallow dish, combine cornstarch and powdered sugar.

13. 13

    Roll each piece of pâte de fruit in the cornstarch-sugar mixture to coat.

14. 14

    Store the finished candies in an airtight container at room temperature.