|Preparation||Resting||Cooking||Start to finish|
|15 min.||2 hours||15 min.||2 hours 30 min.|
|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.||10 min.|
|3||When it's boiling, add the sugar + gelling agent mixture, and bring to the boil again, beating continuously .||1 min.|
|4||Add 125 g caster sugar and bring back to boil again, still beating.||1 min.|
|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.||2 hours|
|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.||5 min.|
|9||Rolls these pieces in caster sugar with a fork.||5 min.|
|10||Keep jellies in an airtight box in the fridge.|
For 50 pieces : 1.80 €
Per piece : 0.04 €
|Passion fruit juice: You can get more informations, or check-out other recipes which use it, for example: ... [All]|
|Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: 4 pears salad with vanilla, Peach and verbena feuilleté, Strawberry Charlotte, Brioche slices with almond cream, Melon with port sorbet, ... [All]|
|Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Plain cake, Rolled chestnut and apple brioche, Sugar syrup, Chocolate and vanilla crème brûlée, Rice pudding (riz au lait), ... [All]|
|Jam gelling agent: You can check-out other recipes which use it, like for example: Windfall apple jelly, ... [All]|
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