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 .
343 K 3.7/5 (210 reviews)
2 hours 30 min.
Easy
50 pieces
7 IngredientsLast modified on: July 4th 2018
For 50 pieces, you will need:
- 1
150 ml passion fruit juice - 2
150 ml sugar syrup - 3
125 g caster sugar - 4
25 g jam gelling agent - 5 25 g caster sugar
- 6
1 knob butter - 7 125 g caster sugar
- Total weight: 610 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 15 min.
Resting: 2 hours
Cooking: 15 min.
All in all: 2 hours 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 2 min.
Stage 2 - 10 min.
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.
Stage 3 - 1 min.
When it's boiling, add the sugar + gelling agent mixture, and bring to the boil again, beating continuously .
Stage 4 - 1 min.
Add 125 g caster sugar and bring back to boil again, still beating.
Stage 5 - 5 min.
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.
When boiling, cook for 3 minutes.
Remove from heat, and continue beating until there are no more bubbles.
Stage 6 - 1 min.
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.
Leave to cool for at least 2 hours.
Stage 7 - 2 hours
After this time, remove from mould with the paper sheet.
Stage 8 - 5 min.
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.
Stage 9 - 5 min.
Rolls these pieces in caster sugar with a fork.
Stage 10
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.
Keeping: Several weeks in the fridge, in a closed box.
Source: From Gaston Lenôtre.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 4 RDI=2 % | 1,830 RDI=170 % | 8 RDI=1 % | 7,430 RDI=370 % | 31,090 RDI: 370 % |
| Per 100 g | 0 | 300 RDI=30 % | 1 RDI=0 % | 1,220 RDI=60 % | 5,100 RDI: 60 % |
| Per piece | 0 | 40 RDI=3 % | 0 | 150 RDI=7 % | 620 RDI: 7 % |
How much will it cost?
- For 50 pieces : 1.85 €
- Per piece : 0.05 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Chocolate cream with a crunch, irish coffee mousse, Peach and blackcurrant coupe, How to glaze a tart , Pear sorbet, Strawberry-mint sorbet, ... See them all 27
Passion fruit juice
You can get more informations, or check-out other recipes which use it, for example:
Caster sugar
Like these other recipes: Chocolate cream, Basic cake batter - the French way, Boulangère tart tatin with vine nectarines, Warm apple feuillantines, Clafoutis "Marie-Antoinette", ... See them all 359
Jam gelling agent
Like these other recipes: Windfall apple jelly, Jelly-style plum jam, Quince jelly, Dandelion flower jelly, Apricot jam with vanilla, ... See them all 10
Other recipes you may also like
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants. June 26th 2019640 K 24.4 2 hours 35 min.
Green parsley tahini sauce
This greeen sauce with tahini and parsley is an excellent accompaniment for lots of vegetables (raw or cooked) and also goes well with poultry. April 8th 202058 K 9 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025474 K 25 20 min.
Guacamole
For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below. November 26th 2011312 K4.1 1 hour 25 min.
How to prepare tomatoes
Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under the skin) that the awful chemical products that the fruit receive during growth, are concentrated (treatments, pesticides, etc...). June 6th 2012343 K 24 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
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.