Hi there- I have been reading this entire thread for help with my Pate de fruit. I have boiron cherry fruit puree, used their recipe, and it did not set whatsoever. I then tried re-heating it, adding double the amount of pectin and some additional sugar, and it still did not set up. Has anyone had success with their recipe for cherry pate de fruit? Does anyone have an alternate recipe? Is apple pectin that crucial to the process? I have so much puree!! I'd love any and all help y'all can give me!
