On 4/24/2018 at 10:29 PM, Pastrypastmidnight said:I’ve used the Greweling at Home recipe to make raspberry pâte de fruit successfully with liquid Certo pectin. I only tried it once, but mine didn’t sweat at all. I followed his instructions exactly.
It seems that after a couple of days of initial sweating, everything has stopped now after a fresh coating of sugar.
Hope it lasts! 
Will be trying another batch of mango today, following the instructions exactly and will go to 238F this time. Another issue I find with this recipe is that it just calls for 2 cups fruit puree. But with the Boiron and other recipes, each recipe changes depending on fruit chosen.
Why is it that any fruit can be used in Greweling's recipe without changing anything else?
