Help. I know I'm probably a few years late to the food trend (*sigh*) but I'm trying to make pate de fruit -- mango and strawberry -- for Xmas this year. I've never worked w pectin before but I've done some homemade candy (fudge, toffee, caramels,divinity).
I've googled a couple of recipes and there doesn't seem to be any consistency re: when to add pectin, what kind of pectin, how long to cook, or to what temperature. One recipe I found says to cook the fruit/sugar/powdered pectin to 220F, but that recipe is also all in grams (I'm not a pastry chef, I just have measuring cups). Another recipe says to add liquid pectin and cook for 45 mins. A third uses powdered pectin and to cook for three minutes.
So I'm confused, and I have two pans of stuff sitting on my countertop --- will they be gooey? Will they set up? Who knows?
I guess I'm looking for -- recipes w measuring cups, not weights. A temperature to cook the stuff to. And maybe some general guidelines? Has anyone else done this?