Can a pre made jam be thickened into pate de fruit?
I have a wonderful locally made jam and want to turn it into fruit de pate to sell alongside the jam in my market. Can I add more pectin to the jam after heating it to thicken it into a jelly?
Best Answer
Here is a discussion on Jam to Pate de Fruit? at eGullet Forums.
Question posted by pastryani:
Is it possible to make PDF from jam or jelly? Jam is essentially a more fluid version of PDF, so I would think that I could either (1) boil off extra liquid from the jam until it's thicker, or (2) warm the jam and add a bit of pectin to it to thicken it. If I were to try the latter, anyone know what amount of pectin would be needed? Thanks!
One answer by ElainaA:
I've done (an unsophisticated) PDF from jam many times. The recipe is from one of the first candy books I bought, years ago, Weinstein's The Ultimate Candy Book. It uses gelatin: 2 envelopes of unflavored gelatin, softened in 1/3 cup. 3/4 c. granulated sugar and 1/3 c. water combined and heated to a boil. 1 c. jam or marmalade stirred in to dissolve, gelatin added, bring to a boil and cook 2 minutes. Pour into an oiled pan and refrigerate until set.
There is a very similar recipe in Ruth Kendrick's Candymaking called 'fruit jam jellies'.
I'm not sure if these are true PDF but they are good. I've made both with various types of jam or jelly. I preserve so much I have to do something with it.
Conclusion: It is indeed possible, and not hard to do.
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How do you thicken store bought jam for cookies?
You can make your own fruit filling by using homemade or store-bought jam and thickening it up a bit by simmering it with some cornstarch mixed with water (about a tablespoon of cornstarch mixed with a teaspoon or so of cold water to make a paste, then stir into \xbd to \xbe cup of jam).Is pâte de fruit shelf stable?
P\xe2te de fruit storage, weeping, and shelf life P\xe2te de fruit has a very high sugar content and therefore is quite stable, even at room temperature. In fact, p\xe2te de fruit doesn't require any refrigeration and humidity is the enemy, causing the coating of sugar to liquify and making p\xe2te de fruit sticky.Can you add gelatin to thicken jam?
Gelatin can be used to thicken gravies, sauces, jam, and many other types of food and make ice cream, marshmallows, cake frostings, and gummy candies.Raspberry Päte de Fruit · Fruit Pectin NH · Texturizers
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