Fruit Jellies: These Little Sweets That Everyone Loves

Fruit jellies have existed since the time of the Romans. These sweets were born in France, more particularly in Clermont-Ferrand. Initially, their consistency did not resemble the one they have today. The fruit jellies were once softer, a bit like marmalade, to preserve the fruit flesh better.

It was not until years later that they were marketed by confectionery companies and won over children and adults alike. The fruit jellies were presented in all shapes and colours, depending on the fruit they were made. Whether in the big cities or the countryside, they are used during the holidays (Christmas, birthdays, etc.). Wrapped in pretty papers, these little treats are great as gifts, especially those from regions of France like Auvergne. By the way, fruit jellies are very easy to make. If you are interested, here is a very easy recipe to make.

How To Make a Successful Homemade Fruit Jelly?

The success of the paste depends mainly on the fruits you use. Therefore, select fruit that is ripe but still very firm. Initially, only tangerines, plums, lemons, citrus and red fruits were used to make it, but nowadays, it is possible to mix fruits and even add spices. In the Alpes-De-Haute-Provence, they use the quince, hence the name of quince paste, being part of the region’s specialities. To make it, you need:

• 1 kg of fruit pulp, no matter if fresh or frozen;
• 145 g of glucose syrup;
• 25 g of special fruit paste pectin;
• 775 g crystal sugar;
• 25 g citric acid;
• 75 g invert sugar.
Start by cooking the fruit pulps. Once they are soft, drain the remaining water with a sieve and blend the fruit. Pour them into a saucepan and let cool before adding the pectin and 75 g of granulated sugar. Bring to a boil and gradually add the remaining 700 g of sugar. Pour in the pectin while continuing to stir. Add the citric acid and stir for a few seconds before turning off the heat. Pour the marmalade on parchment paper and let it cool before cutting it. You can use a knife or silicone moulds if you want to have more personalized shapes. Roll the cut jellies one by one in the crystal sugar before putting it in a jar. Drying time depends on how long you want to keep them.

Jelly, Sweets, White, Ingredient, Gelatin, Eating

Can I Eat Fruit Jellies When I’m on a Diet?

Fruit jellies are so good that you want to eat them without stopping. However, these little sweets are among the delicacies that should be avoided when on a diet. You should know that 100 g of fruit jellies contain between 250 and 300 calories, making you gain weight very quickly if you don’t know how to deprive yourself of them. Fruit jellies also have industrial components, especially if you buy them in stores. On the other hand, if you make them yourself, you can eat them to take advantage of the nutritional benefits of fruit (vitamins, nutrients, etc.) and the calorie content. Therefore, you should not use pectin or citric acid. Simply use powdered sugar.