These fruit jellies are made with Manischewitz's sweet concord grape wine. I added seedless strawberry jam because I didn't want my candies to be too grapey, but feel free to add grape jelly for that over-the-top Manischewitz wine flavor. Kosher gelatin can be found in some supermarkets or online at The Kitchen Clique.
Passover Pâte de Fruits
About This Recipe
|Yield:||Makes about 30 candies|
|Total time:||30 minutes, plus 4 hours chilling time|
|This recipe appears in:||Passover Candy: Manischewitz Pâte de Fruits and Matzo Crunch|
- 2/3 cup sweet kosher wine, such as Manischewitz
- 2 envelopes unflavored kosher gelatin, such as Kolatin
- 3/4 cup granulated sugar, plus more for dusting
- 1 cup seedless strawberry or grape jelly or jam
Line 8-inch square pan with parchment paper and spay with nonstick spray. Set aside.
Pour 1/3 cup of wine into small bowl and sprinkle with gelatin. Let stand until softened, about 5 minutes.
Combine remaining 1/3 cup of wine and 3/4 cup sugar in medium saucepan over medium heat. Stir until sugar dissolves and mixture boils. Add jelly or jam and stir until it melts and mixture is smooth. Add softened gelatin and stir until smooth. Bring mixture back to boil and boil for 2 minutes.
Pour mixture into prepared pan. Let cool to room temperature. Transfer to refrigerator and chill until set, about 4 hours.
Pour sugar into a small, shallow bowl. Using sharp knife, cut candy into small squares. Roll each square in sugar making sure to coat all sides.
Store pâte de fruits in layers separated by wax or parchment paper in airtight container for up to three weeks. You may need to dust with sugar again before serving.