Lime Pâtes de Fruit
Before You Begin
- 1 (3-ounce) envelope Certo liquid pectin
- 1½ cups (10½ ounces/298 grams) sugar, plus ⅓ cup sugar for dusting and coating
- ¾ cup unsweetened applesauce
- 1 teaspoon grated lime zest plus ¼ cup juice (2 limes)
- Green gel food coloring
- ½ teaspoon citric acid (optional)
- Line 8½ by 4½-inch loaf pan with 12 by 8-inch piece of aluminum foil, smoothing so foil is flush with pan sides and letting excess hang over long sides of pan. Transfer 1 envelope Certo liquid pectin to small bowl.
- Combine 1½ cups sugar, ¾ cup unsweetened applesauce, ¼ cup lime juice, and 3 drops green gel food coloring in medium heavy-bottomed saucepan. Cook over medium heat, stirring frequently, until sugar is dissolved, about 2 minutes. Increase heat to medium-high and bring to boil, stirring frequently. Continue to boil, stirring frequently and adjusting heat as needed to prevent mixture from boiling over, until mixture registers 230 degrees, 3 to 5 minutes.
- Stir in pectin and return to rolling boil. Continue to cook at rolling boil, stirring constantly, for exactly 60 seconds. Off heat, stir in 1 teaspoon grated lime zest. Working quickly, carefully transfer to prepared pan (mixture will be hot). Let sit undisturbed until gel has cooled and solidified, 1 to 2 hours.
- Place wire rack in rimmed baking sheet. Stir ½ teaspoon citric acid, if using, into remaining ⅓ cup sugar. Dust cutting board lightly with 1 tablespoon sugar mixture. Grasping edges of foil, lift gel from pan and invert onto cutting board. Discard foil. Trim edges if desired and cut lengthwise into 4 rows; cut crosswise into 8 rows to create 32 squares.
- Place remaining sugar mixture in bowl. Working in batches, transfer 8 squares to bowl and toss gently to coat. Shake to remove excess sugar mixture and arrange on rack. (Pâtes de fruit may be served immediately. If not serving right away, let air dry on rack for at least 6 hours before transferring to airtight container, placing sheets of parchment between layers. Store in cool, dry place for up to 2 weeks.)
This recipe requires Certo liquid pectin, which is sold with the canning supplies in supermarkets and hardware stores (if using citric acid, look for it there too); do not substitute another form or brand of pectin. The gelling power of liquid pectin diminishes over time, so be sure to abide by the “best by” date. Use a digital thermometer and tilt the pan, if necessary, to ensure that the probe is sufficiently submerged. The temperature of the mixture will fluctuate; you’re looking for an average reading of 230 degrees. For higher elevations: Before making the recipe, use your thermometer to take the temperature of boiling water. If it’s below 212 degrees, note how many degrees below, and subtract that from 230 to find the temperature that will work for you. You can cut the candy into more fanciful shapes if desired, but the yield may change.
