Strawberry Pate De Fruits - cooking recipe

Ingredients

2 cups frozen strawberries, thawed
1 3/4 tablespoons apple dry pectin (available at health food stores)
2 cups sugar, plus
2 tablespoons sugar
3 1/2 tablespoons light corn syrup
2 teaspoons freshly-squeezed lemon juice

Preparation

Line a rimmed 9x12\" baking sheet (which is at least 1/4\" deep) with parchment paper.
Puree strawberries in blender until smooth. Transfer to a medium saucepan and bring to a boil over medium-high heat.
Meanwhile, stir together pectin powder and 3 tbsp sugar. When puree boils, sprinkle powder over puree and stir until it dissolves; boil 2 minutes.
Add 1 3/4 c sugar in 3 increments, stirring until it dissolves, then another 15 seconds after each addition.
Add corn syrup, stir well, then cook 3 minutes or until slightly thickened.
Off heat, add lemon juice and stir well. Pour into lined baking sheet and spread evenly. Allow to cool 2 hours, until set.
With a sharp knife, cut into 1\" squares. Taking a few pieces at a time, toss in remaining 3 tbsp sugar to coat. Keeps at room temperature in an airtight container up to 1 month.