Blood Orange Pâte (Fruit Jelly)

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Filed Under dessert, recipe

blood orange pate

Blood Orange is one of the 3 French Fruit Pâtes I made this week:

1 whole blood orange

1 1/3 cups blood orange juice (you can combine juicing oranges and blood oranges. Blood oranges are not nearly as juicy so it will take many more of them.)

2 1/2 cups granulated sugar

1 tablespoon butter (I used salted, but unsalted will work as well)

2 pouches liquid Certo pectin (I’ve tried others and Certo is the best!)

Equipment:

parchment lined baking dish 9×9″

food processor

straight edged wooden spatula or tempered rubber spatula

In a sauce pan of boiling water cook the whole orange for about 10 seconds. This will soften the skin of the orange, which will be used in the recipe.

blood orange pate

Cut off the ends and discard.

blood orange pate

Cut the cooked fruit into sections.

blood orange pate

In a food processor finely chop the cut up orange.

bl

blood orange pate

Add the 1 1/3 cups of blood orange and process until the desired texture. I like mine with some bits of rind and my husband likes his smooth. If you want the pâte to be perfectly smooth you can strain the mixture at this point.

blood orange pate

Add the orange and the sugar to a medium size sauce pot and bring to a boil. Once it is boiling you will cook the mixture for 5 minutes. Half way through add the butter and continue to cook. Be sure to stir constantly and make sure it doesn’t boil over. You may have to adjust the temperature as you cook.

blood orange pate

blood orange pate

Once the mixture has cooked for the full 5 minutes turn off the heat and add the Certo.

certo

Stir until well combined.

blood orange pate

Pour into prepared baking dish.

blood orange pate

Let sit at room temperature until completely set, about 2 hours.

blood orange pate

Cut with a sharp knife or cookie cutter and roll in sugar to serve. Can be served cold or at room temperature. Keeps for a few days in the refrigerator.

Also try:

Kumquat and Vanilla Bean Pâte

Meyer Lemon and Rosemary Pâte

fruit pate

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Comments

16 Responses to “Blood Orange Pâte (Fruit Jelly)”

03/25/08 1:49 pm Florence said...

Mmmm, hard not to jump on my feet to reach my kitchen and prepare a plate of those nice jellies.
Beautiful pictures too. Thank you.
03/25/08 3:08 pm zoe said...

Hi Florence,

They are so easy and quick to make. You will be so happy you did!

Enjoy!

Zoë
03/26/08 11:07 am carol mays said...

Zoe,

Could you make this with strawberries?
It’s the season in Louisiana and would love to do this!!, would I have to change anything to do this? Would love your imput
03/26/08 11:14 am zoe said...

Hi Carol,

They would be lovely! It is hard to believe you have strawberries already. I’m terribly jealous!

This is what you will need:

2 1/2 pints fresh strawberries
2 1/2 cups sugar
1 tablespoon butter
2 pouches liquid Certo

puree the strawberries and cook in the same manner as the blood orange pâte. But, you will cook for about 6-7 minutes depending on how watery the strawberries are. Then add the Certo and let set.

Please let me know how it goes!

Thanks, Zoë
03/26/08 11:56 am carol mays said...

Thanks sooooo much Zoe!

Will go to the store to get some pectin and I will let you know how it goes.

fingers crossed!
Carol
03/26/08 1:19 pm zoe said...

Hi Carol,

Make sure to get Certo, I’ve tried the others and it just didn’t set up as well!

Good luck! I can’t wait until spring actually arrives here and I can make them with other fruits.

Zoë
04/8/08 10:40 am Donna Litvack said...

Hello Zoe,
I was so excited to see the recipe for the fruit gelees as they have always been a passover tradition in my family. So I had to try your easy recipe. I must have erred, because they just didn’t set. So I put the syrupy jelly back in the pot and cooked until 220 on a candy thermometer. The results are delicious, but more concentrated and of course sweeter than I prefer. I followed the recipe closely{which I rarely do}, but I did continue to boil the fruit syrup after the Certo was whisked in-perhaps that was a no-no.Any hints on what kept the mixture from jelling?all I had was a gel layer on top of the syrup.
I would love to hear from you.
thanks, Donna
04/8/08 11:26 am zoe said...

Hi Donna,

Yes, I did the same thing the first time around. I figured it was like making other candies and cooking it would just make it set more. But, in this case cooking the Certo prevents it from setting as well. Once you boil the syrup for the proper time, then remove from the heat and add the 2 pouches of liquid Certo.

Try that and you should be in great shape.

Thanks! Zoë
07/3/08 7:28 pm arness said...

I would love to make these with limes. Is that possible? Also is Certo safe for ove-lacto vegetarians?
07/10/08 11:26 am zoe said...

Hi arness,

It would work with limes, but you will have to adjust the sugar. It would probably be close to the Meyer lemon, but the limes are more sour and so you may want to add a touch more sugar? http://zoebakes.com/?p=405

The Certo is just fruit pectin so it doesn’t contain any eggs or dairy.

Let me know how it goes! Zoë
01/13/09 3:03 pm katie said...

Hey Zoe,

I’m new to rotation, but I just wanted to say that these jellies look visually stunning and i really want to try them out if there are kumquats the farmer’s market. I just made pear cranberry pomegranate lime ones which were great, but very sweet.
Are these very sweet too?
I had to boil mine for a while, but in this recipe there doesn’t seem to be a need. Have they always set with no problem?
Thanks!
If your interested, check these out! http://kitchensidecar.blogspot.com/2009/01/festive-pear-pomegranate-fruit.html
01/13/09 5:10 pm zoe said...

Hi Katie,

I found that the trick is to boil the fruit and then turn off the heat and add the pectin. I once forgot the sugar in the recipe and tried to add it after, by boiling it all together again and it never set up after I added heat to the pectin. The science is all very strange with this stuff, but if you follow my directions it should set just great!

They are quite sweet, which is why I used sour citrus!

Thanks! Zoë
03/27/09 8:14 am lynnette said...

Please help- What can I use to stabilize whipped cream rosettes so they hold up for a 4 hour car ride (outside temp approx 40)or overnight in the frig without getting mushy?
03/27/09 9:27 am zoe said...

Hi lynette,

That is quite a challenge! Is it not possible to set up everything and pipe the whipped cream on at the last minute. It is always best freshly whipped. If not, you may consider using something other than whipped cream, like buttercream or an icing.

There are some products that are available for stabilizing cream that you can find int he grocery store near the gelatin. I’d try it ahead of time and see what you think. Also, you may not want to use as much as they say or the cream gets a “greasy” mouth feel.

Great luck and let me know how it works out!

Zoë
11/5/09 10:48 am amelia said...

How wonderful that you have explained step by step! They truly look like jewels, almot too pretty to eat. What a great holiday treat.
12/26/09 3:45 pm lily said...

Hi Zoe, I’ve followed your instruction to the T but it just wouldn’t sit and harden up. please advise.

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