Hello, Below is a question and answer on the Pomona's Pectin website (www.pomonapectin.com) in the FAQs about making pate de fruit with Pomona's. The complete Pomona's directions/recipe sheet are also there on the website. I have never made pate de fruit with apple pectin, but most likely the amount of pectin to use is lower than the amount in the recipe calling for apple pectin because Pomona's is not standardized with dextrose or sugar. It is 100% pectin and usually requires less to achieve a similar result. You also need to add calcium water according to the recipe. The calcium powder for making calcium water comes in the box with the Pomona's. I hope this is helpful to you. If you need more information, feel free to call our Jamline: 413-772-6816. Can Pomona’s Pectin be used to make Jelled Fruit Candy? Yes. To make jelled fruit candy, go to the COOKED RECIPES LOW SUGAR OR HONEY section of the directions and recipe sheet that came with your box of Pomona’s Pectin. If you are making fruit candy from mashed fruit, find the jam recipe for that fruit. If you are making fruit candy from juice, find the jelly recipe for that fruit. Double the amount of pectin in the recipe. All of the other ingredients in the recipe stay the same. Follow the COOKED DIRECTIONS LOW SUGAR OR HONEY (STEPS 1 THRU 5). For Step 6, put the mixture in a shallow pan, allow to cool, and then chill in the refrigerator until firm. When the mixture is firm, cut into pieces and coat the pieces in something like powdered sugar and cornstarch to take away the sticky feel. Sincerely, Mary Lou Sumberg, Partner Workstead Industries Pomona's Universal Pectin Web: www.pomonapectin.com Facebook: Pomona's Pectin, For Jam & Jelly
