Pâte de Fruits (Fruit Paste/Fruit Jellies) (Part 2) in Pastry & Baking Posted December 20, 2013 I am dying to make pate de fruits. I'm getting apple pectin from L'Epicerie tomorrow. I need to know how to make my own purée without a refractometer. Does every fruit have added sugar? Are they cooked at all, or just puréed? Can I just add 10% sugar to the purée by weight? Thanks.