With blisters on my feet and locked joints, I finally have accomplished something that resembles pate de fruits with grocery store ingredients! I followed this great post here that uses Certo liquid pectin.
Last week I tried my hardest using Certo "Light" crystals. I added this stuff in right after the puree like the boiron recipe, but everything got super thick quickly and the puree/sugar was splattering everywhere. I suspect that the pectin was setting too quickly since this is not the slow setting pectin that we are supposed to use.
The liquid pectin recipe seems to add the pectin at the end - after the sugar temp has reached the final temp (111C) - and boiled for only a minute. There is also ~30ml of lemon juice. Am I correct to assume that after temperature is achieved, that by adding the liquid pectin and only boiling for 1 minute, totally messes this up, cause the sweating that I am experiencing on day 2, and shorten shelf life? I need to get a refractometer...
The worry from the Certo crystals was that the pectin was going to set too quickly.
This picture is when they were JUST coated with sugar.
