Pate de Fruit (Pot au Fwee) is a wonderful jelly candy. You can use all Apricot in the recipe below with wonderful result. I have also used raspberry puree with great results. I use a commercial brand that has 10% sugar. If you make your puree from scracth add sugar to make 10% of total weight.
follow directions on temperatures exactly. a few degrees will make a huge difference. The Tartaric Acid is mixed equal parts with water (1:1)Passion-Apricot Pate de FruitIngredients:
Passion fruit puree (10% sugar) 525 g
Apricot Puree (10% sugar) 525 g
Pectin 100% 32 g
Cane Sugar 125 g
Cane Sugar 1110 g
Glucose 225 g
Tartaric Acid solution (1:1) 9 g
Kirsch 18 g
Total amounts 2569 g

Method:

1. Heat the purees to 40C.
2. Add the pectin and (125 g) sugar. Bring this to a boil continually stirring.
3. Add (1110 g) sugar and the glucose and cook to 106 C.
4. Remove from heat and add the tartaric acid solution. Finally, add the Kirsch and pour into a half sheet pan (lined with parchment paper).
5. Let set. Cut into squares with guitare or cut by hand with a thin knife. Roll in sugar.

Please note: For all of the Pate de Fruits:
Stir constantly to maximize evaporation of water to ensure a firm texture of the pate de fruit.
These can be frozen and later defrosted, rolled in sugar a la minute. Flexipans work great for Pate de Fruit.