What is made up of fruit puree bound with pectin?

Fruit jellies, also known as pâte de fruit, are confections made primarily from fruit puree that is combined with sugar and pectin, a natural gelling agent derived from fruits. The process begins by cooking the fruit puree with sugar, and then pectin is added to achieve the desired gel-like consistency. Once cooled, the mixture sets into a firm, chewy texture that can be cut into squares or other shapes.

This method of preparation highlights the use of fruit puree as the main flavoring component, while the pectin acts as a binding agent that helps to give the jelly its distinct shape and mouthfeel. The result is a sweet treat that captures the essence of the fruit it is made from, making it popular in both confections and desserts.

In contrast, fruit ice refers to a frozen dessert made from crushed fruit, sugar, and water rather than pectin. Sorbet is a refreshing frozen treat made from fruit puree, sugar, and water, but it does not have the pectin binding. Fruit compote, on the other hand, is a mixture of cooked fruits that may or may not contain sugar and is typically served as a topping or side, rather than being gelled or bound in the same manner as fruit j