Another
random recipe
random recipe?

Passion fruit jellies

Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
CF- Add this recipe to my binder (Read more...)
- Follow this recipe
- Post a comment about this recipe
- See comments on this recipe
Short version - Short version with photos
Recipe as slideshow
Pdf short version
- Send this recipe to a friend
- E-mail me about this recipe
- Subscribe to news list
- List of recipes in category
- List of all the recipes

Other recipes of the same category

 Desserts
  Confectionery
imageimage
NougatPraline rochers

For 50 pieces, you will need:



Nutritional information:

Whole recipe
Calories
1648
82%
Proteins
<1g
<1%
Carbohydrates
393g
37%
Fats
8g
1%
 Per 100 g 
Calories
270
14%
Proteins
<1g
<1%
Carbohydrates
64g
6%
Fats
1g
<1%
 Per piece 
Calories
32
2%
Proteins
0g
<1%
Carbohydrates
7g
1%
Fats
0g
<1%
Traffic
  • Recipe seen 174,863 times
Rating
  • Already noted 7 times
  • Average note : 1.3/3






% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).


Times:

Preparation : 15 min.
Resting : 2 hours
Cooking : 15 min.
Start to finish : 2 hours 30 min.
Preservation : Several weeks in the fridge, in a closed box.


At what time?

timeAt what time will I finish if I start at...?
At what time should I start if I want to finish at...?
Work that out...

How much will it cost?

 For 50 pieces : 1.78 €
 Per piece  : 0.04 €

 Change currency:

 Note : These prices are only approximate. Read more...



email Get latest news in your e-mail box?

Next message on 2014-09-21

Step by step recipe:


1
Mix 25 g jam gelling agent and 25 g caster sugar with a fork.

set aside.

Passion fruit jellies : Photo of step #1
2
Pour 150 ml passion fruit juice and 150 ml Sugar syrup into a pan, put over medium heat, and bring to the boil while beating gently. You can also use a maryse.
Passion fruit jellies : Photo of step #2
3
When it's boiling, add the sugar + gelling agent mixture, and bring to the boil again, beating continuously .
Passion fruit jellies : Photo of step #3
4
Add 125 g caster sugar and bring back to boil again, still beating.
Passion fruit jellies : Photo of step #4
5
Add 125 g caster sugar and 1 knob butter, and bring back to boil again, still beating.

When boiling, cook for 3 minutes.

Remove from heat, and continue beating until there are no more bubbles.

Passion fruit jellies : Photo of step #5
6
Pour without delay into a rigid mould with a sheet of cooking parchment in the bottom.

Leave to cool for at least 2 hours.

Passion fruit jellies : Photo of step #6
7
After this time, remove from mould with the paper sheet.
Passion fruit jellies : Photo of step #7
8
With a sharp knife, cut strips of about 1cm or ½ inch width in one direction, then in the other. You should have pieces of about 1cm or ½ inch square.
Passion fruit jellies : Photo of step #8
9
Rolls these pieces in caster sugar with a fork.
Passion fruit jellies : Photo of step #9
10
Keep jellies in an airtight box in the fridge.
Passion fruit jellies : Photo of step #10

Remarks:

You can of course make fruit jellies with other fruits, it's the same method, but with differents components:
  • Blackcurrant jellies: 250 g blackcurrant pulp, 20 g gelling agent, no syrup.
  • Redcurrant jellies: 250 g redcurrant juice, 20 g gelling agent, no syrup.
  • Rasperry jellies: 250 g rasperries juice, 20 g gelling agent, no syrup.

Source:

From Gaston Lenôtre.

Last modified on: February 21th 2011

Back to top of page


You might also like:

Express apple tartTiramisuBelle-helene in a glassFive hours poultryRémoulade dressingCoconut-vanilla cream for Elsa Liège wafflesQuiche Lorraine
Nota: Rollover photos with your mouse to see recipe title.

email Get latest news in your e-mail box?

Next message on 2014-09-21

Post a comment or question:

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Your first name or pseudo: (optional).

Please check/tick this box to show that you are a real human being (protection against Spam)*.


I am not a leaving thing

rss You can also get a RSS feed on last comments of this recipe.

Back to top of page


Follow this recipe

If you are interested in this recipe, you can "follow", ie you enter here your e-mail address, and then each time the recipe is modified, or commented, you will immediately receive a personal e-mail to warn you.
Note: You will need to confirm that you want to follow this recipe.
My e-mail address is:

Please check/tick this box to show that you are a real human being (protection against Spam).

One thing you should
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Quick access to cooking-ez.com
Recipes:
My EZ Cooking:
Know How:
All about this site:
Do-it-yourself:
Miscellanous:
Contacts: