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1
Line a 8x8 pan with parchment paper and lightly spray with cooking spray. If you are using a silicone mold like I am, just make sure it's clean.
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2
Blend the strawberries until smooth. Strain puree using a into a medium saucepan to remove the seeds.
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3
Stir lemon juice and 1/2 cup of sugar into the strawberry puree and place the pan on medium high heat. Make sure to place your candy thermometer high enough so that it doesn't touch the bottom of the pan.
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4
Continuously stir the mixture until it reaches 140F and add in liquid pectin and rest of the sugar. Lower the heat to medium.
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5
Keep stirring the mixture. When the mixture hits 200F, lower the heat so that it holds at 200F for 2-3 minutes and keep stirring.
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6
Bring heat up back to medium. Keep stirring and until it hits 230F. Lower the heat like before to hold the temperature at 230F for 2-3 minutes.
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7
Pour the strawberry mixture into your prepared pan or mold. Be quick because the mixture will start to set pretty quickly.Allow to cool to room temperature and set. DO NOT put it in the fridge. The humidity in the fridge will make these leaky and gross.
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8
Once set either pop out of your mold or cut your slab into small pieces. Roll the pate de fruit in sugar. Place in sealed container until ready to serve.
