Makes: About 5 dozen, depending on size
Time: About 30 minutes, plus time to set
These little fruit jellies have an intense fruit flavor and smooth texture that contrasts nicely with the ethereally crunchy sugar coating.
1. Wipe a bit of oil over the inside of an 8- or 9-inch square baking dish and line it with wax paper (make sure it overhangs the edges of the dish). Fill a wide bowl with ¾ cup cold water and sprinkle the gelatin over it; set aside to soften while you prepare the fruit.
2. Purée the berries, jam, and 1 cup of the sugar (adding a splash of water to get the machine going if necessary) and strain the mixture into a saucepan. Cook over medium-high heat, stirring regularly, until the mixture has reduced into a thick syrup (there should be about 2 cups), 10 to 12 minutes. Stir in the gelatin mixture and cook for another minute or so, until the gelatin has completely dissolved. Remove from the heat and stir in the zest. Pour the fruit mixture into the prepared dish and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
3. Unmold the pâte de fruit onto a cutting board, peel off the wax paper, and cut the pâte de fruit into bite-sized squares. Fill a bowl with the remaining ½ cup sugar, toss the squares in the sugar until evenly coated, and serve. Or store the uncut and uncoated pâte de fruit in an airtight container in the fridge for up to 2 weeks, then slice and coat the jellies in the sugar right before serving.
MANGO-LIME PÂTE DE FRUIT Substitute 5 cups chopped fresh mango for the berries and lime zest for lemon. Omit the jam.