Pate de Fruits (French Raspberry Fruit Jellies)
Jewel bright raspberry jellies with a soft bite and intense fruit flavour, rolled in sugar. A French patisserie classic.
- Time45 mins plus setting
- LevelHard
- Costabout £0.11 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Oil a 20 cm square tin and line it with baking paper. Push the raspberries through a fine sieve into a pan to remove the seeds. You need about 400 g of purée.
- 2
Mix 50 g of the sugar with the pectin powder in a small bowl. Whisk it into the purée, then bring to the boil over a medium heat, whisking.
4 min - 3
Add the rest of the sugar and the golden syrup. Boil, stirring, until a thermometer reads 106C. This takes about 8 to 12 minutes and the mixture should look thick and glossy.
10 min - 4
Take off the heat, stir in the lemon juice, and pour into the tin at once. Smooth the top.
- 5
Leave at room temperature for 6 hours until firm and set.
360 min - 6
Tip out, peel off the paper and cut into small squares with an oiled knife. Roll in the 100 g sugar. Leave on a rack for 2 hours to dry slightly.
120 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.