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 .

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For25 pieces 50 pieces 100 pieces 150 pieces

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For 50 pieces, you will need:

150 ml passion fruit juice
150 ml Sugar syrup
125 g caster sugar
25 g jam gelling agent
25 g caster sugar
1 knob butter
125 g caster sugar

Nutritional information:

Whole recipe

Calories

1648

82%

Proteins

<1g

<1%

Carbohydrates

393g

37%

Fats

Per 100 g

Calories

270

14%

Proteins

<1g

<1%

Carbohydrates

64g

Fats

<1%

Per piece

Calories

Proteins

<1%

Carbohydrates

Fats

<1%

% 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.

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How much will it cost?

For 50 pieces : 1.78 €
Per piece : 0.04 €

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

Step by step recipe:

Mix 25 g jam gelling agent and 25 g caster sugar with a fork. set aside.
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.
When it's boiling, add the sugar + gelling agent mixture, and bring to the boil again, beating continuously .
Add 125 g caster sugar and bring back to boil again, still beating.
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.
Pour without delay into a rigid mould with a sheet of cooking parchment in the bottom. Leave to cool for at least 2 hours.
After this time, remove from mould with the paper sheet.
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.
Rolls these pieces in caster sugar with a fork.
Keep jellies in an airtight box in the fridge.

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 21^th 2011

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