Halois

Thank you for your reply! My box says pectin. And I've actually been using two types, this kind and apple pectin (certo liquid). Same effect on both. EDIT: (I've tried two more times since my last post.) I don't actually have a refractometer since they are so expensive, so I can't say much about brix. How many minutes (rough estimate) do you generally cook your mixture after it reaches 106-107º? Are you really using Pectin or is it gelatin(e)? I suppose your thermometer could be off... I have 4 or 5 in the kitchen and they all read differently in the same container of whatever. Are you measuring Brix? Should be ok if you take it up to 75BRIX. ←

Hi, I'm new to eGullet so excuse me if I say something ridiculously idiotic. I've been following this blog for a while because I've wanted to make pates for Valentines day. I've also tried twice using a recipe from the French Laundry. It hasn't worked. I used light corn syrup, granulated sugar, Knox unflavored pectin, apples, lychees, peaches, and oranges, and lemon juice for citric acid. Unfortunately after everytime I make them, they 'weep'. They set very well and were firm but moist. They keep weeping! I toss them in sugar and in a few minutes they turn into sugary ooze. Does anyone know why this might be happening?