Passion fruit jellies
A recipe from cooking-ez.com
For 50 pieces, you will need:
|Preparation||Resting||Cooking||Start to finish|
|15 min.||2 hours||15 min.||2 hours 30 min.|
Step by step recipe
- 1: Mix 25 g jam gelling agent and 25 g caster sugar with a fork.
- 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.
- 3: When it's boiling, add the sugar + gelling agent mixture, and bring to the boil again, beating continuously .
- 4: Add 125 g caster sugar and bring back to boil again, still beating.
- 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.
- 6: Pour without delay into a rigid mould (8x8 inches or 20x20 cm) with a sheet of cooking parchment in the bottom.
Leave to cool for at least 2 hours.
- 7: After this time, remove from mould with the paper sheet.
- 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.
- 9: Rolls these pieces in caster sugar with a fork.
- 10: Keep jellies in an airtight box in the fridge.
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.
February 17th 2020.