Pour the apple juice into a measuring cup. Then remove the core from some fig leaves. In total you need 50 grams of cleaned leaves. Now add the leaves to the juice and blend it till smooth. It’s going to take some time, but the color needs to be dark green for the best result.
Then pass the juice through a fine sieve. You need 375 grams. Bring it to a boil.
Meanwhile mix the 35 grams of sugar with the pectin jaune. Mixing the pectin with the sugar will ensure no lumps will form when you add it to the liquid.
Once the juice is boiling while stirring add the pectin sugar. Let this boil for 2 minutes.
Then add the glucose with the 230 grams of sugar and heat it up till the temperature is 108 °C. Stir it every now and then to prevent it from burning.
Now mix the citric acid with the water and once the pate de fruit has reached the 108 °C add the citric acid liquid. Mix it well and bring it to a boil once more.
Then add a thin layer of baking spray to a tray and pour the pate de fruit in there. Make sure it’s level and let it set out of fridge. This is going to take a couple of hours.
Citric acid sugar
Meanwhile mix the sugar with the citric acid.
When the pate de fruit has set sprinkle the citric acid sugar on top and gently take it out of the tray. Now sprinkle the other side with the sugar as well and then cut it to the desired size. Clean your knife every couple of cuts to insure you get an even end result.
Then place them on a tray or in a container and keep them airtight at room temperature for later.