pate de fruit blackberry
500g puree, i like Boiron blackberry and 50 g sugar
- boil then add 20 g pectin
- Boil 3 min
- add sugar 480 g
- Boil 2min
- Add glucose 100 g
Boil 106 F
add 10ml citric acid, pour into mold.
I was just looking at your recipe and noted a possible anomaly. You say you boil the puree and sugar, then add the pectin. If you're not mixing sugar with your pectin that could be part of your problem - pectin on its own will clump in liquid and that may reduce it's effectiveness. Also, it looks to me like you may not be cooking long enough.
Try this recipe:
Blackberry Puree 500g
Sugar + Pectin 50g + 13g (thoroughly mixed dry)
Citric Acid 15 grams
Cook the puree until it reaches about 100F.
Add the sugar+pectin mixture and cook until the temp reaches about 190F.
Add the sugar in 2-3 batches, trying not to let the temp drop below 175F.
When the sugar is well incorporated, and the temp is back up to about 190F, add the glucose.
Now bring to a boil and let the temp rise to about 215-217F.
Cook at this temp until the mixture is very thick, but still pourable.
Turn off the heat and quickly add the citric acid.
Pour into molds.
At every stage you must stir, stir, stir.
Let me know how this works out.
stscam has a good point about the pectin. Even mixed with the sugar I have to watch for clumping. I actually started using an immersion blender when adding and it seems to have really helped. After the pectin is blended, I use a whisk or wooden spoon. Also, when I first started I could never get the pate to set. I was not cooking it long enough, it isn't just the temperature....don't cook it on too high a temp but let it come up to temp over time. I've had no problems at all since I started taking longer and cooking until it looks right....you should see the pate forming small dollops on your whisk. I use a powdered apple pectin and it has never failed me....liquid just never worked well for me.