Fruit jellies

Fruit jellies

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An express recipe to melt happiness during the holidays.


  • For 18 fruit pasta:
  • 250 g pineapple or apricots in syrup (weight drained)
  • 200 g jam-forming sugar
  • 2 sheets of gelatin
  • 1 knob of butter
  • oil
  • 100 g of crystallized sugar


Mix the drained fruit and pour it into a heavy-bottomed saucepan with the jam sugar. Let it boil for 10 minutes then, off the heat, add the butter to drop the foam that has formed on the surface. Place the gelatin sheets in a bowl of warm water, then strain them and add them to the mixture.Oil a square pan and pour in the mixture.Let take for 12 hours.Demold and cut into squares and let dry again 12 hours. Roll the fruit pasta in the crystallized sugar.


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