Pâte de Fruit (Pectin Fruit Jellies)

Pâte de fruit is the classic French fruit jelly: a fruit purée cooked with sugar and pectin to a precise, sliceable set. 

Whisk the pectin into a few spoonfuls of the sugar first so it disperses without clumping, then warm the purée with glucose - which keeps the jelly supple and stops it crystallising - add the pectin-sugar and the remaining sugar, and boil to 221°F (105°C). That is the point at which enough water has driven off for the pectin to form a firm gel. A squeeze of lemon juice at the end sharpens the flavour and helps the set. Pour thin, leave to set 1–2 hours, then cut into cubes and toss in granulated sugar for sparkle and to stop them sticking. Made a day ahead, the jellies stay glossy and firm and take the pressure off assembly day.