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 .
326 K 3.7/5 (210 reviews)
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Last modified on: July 4th 2018
For 50 pieces, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 15 min.
Resting: 2 hours
Cooking: 15 min.
All in all: 2 hours 30 min.
When should you start or finish this recipe?
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.
Passion fruit jellies
Mix 25 g jam gelling agent and 25 g caster sugar with a fork.

set aside.

Stage 2 - 10 min.
Passion fruit jellies
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.
Passion fruit jellies
When it's boiling, add the sugar + gelling agent mixture, and bring to the boil again, beating continuously .

Stage 4 - 1 min.
Passion fruit jellies
Add 125 g caster sugar and bring back to boil again, still beating.

Stage 5 - 5 min.
Passion fruit jellies
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.

Stage 6 - 1 min.
Passion fruit jellies
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.

Stage 7 - 2 hours
Passion fruit jellies
After this time, remove from mould with the paper sheet.

Stage 8 - 5 min.
Passion fruit jellies
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.
Passion fruit jellies
Rolls these pieces in caster sugar with a fork.

Stage 10
Passion fruit jellies
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 recipe4 RDI=2 %1,830 RDI=170 %8 RDI=1 %7,430 RDI=370 %31,090 RDI: 370 %
Per 100 g0300 RDI=30 %1 RDI=0 %1,220 RDI=60 %5,100 RDI: 60 %
Per piece040 RDI=3 %0150 RDI=7 %620 RDI: 7 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk
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)
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