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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 .

264,6584.2/5 for 25 ratings

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Last modified on: July 4^th 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 those ingredients for: 25 pieces 50 pieces 100 pieces 150 pieces

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
15 min.	2 hours	15 min.	2 hours 30 min.

Keeping: Several weeks in the fridge, in a closed box.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 2 min.

Passion fruit jellies : Photo of step #1

Mix 25 g jam gelling agent and 25 g caster sugar with a fork.

set aside.

Stage 2 - 10 min.

Passion fruit jellies : Photo of step #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.

Stage 3 - 1 min.

Passion fruit jellies : Photo of step #3

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 : Photo of step #4

Add 125 g caster sugar and bring back to boil again, still beating.

Stage 5 - 5 min.

Passion fruit jellies : Photo of step #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.

Stage 6 - 1 min.

Passion fruit jellies : Photo of step #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.

Stage 7 - 2 hours

Passion fruit jellies : Photo of step #7

After this time, remove from mould with the paper sheet.

Stage 8 - 5 min.

Passion fruit jellies : Photo of step #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.

Stage 9 - 5 min.

Passion fruit jellies : Photo of step #9

Rolls these pieces in caster sugar with a fork.

Stage 10

Passion fruit jellies : Photo of step #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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,606 Kcal or 6,724 Kj	2 gr	381 gr	8 gr
80 %	1 %	36 %	1 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
263 Kcal or 1,101 Kj	< 1 gr	62 gr	1 gr
13 %	<1 %	6 %	<1 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
32 Kcal or 134 Kj	< 1 gr	8 gr	< 1 gr
2 %	<1 %	1 %	<1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 50 pieces : 1.80 €
Per piece : 0.04 €

Note : These prices are only approximate

Change currency:

Source

From Gaston Lenôtre.

More recipes?

This recipe uses (among others)

	Passion fruit juice: You can get more informations, or check-out other recipes which use it, for example:
	Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: Fruit coulis (fruit purée), Peach and blackcurrant coupe, Baked Alaska, How to glaze a tart , Pear sorbet, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Coconut-vanilla cream for Elsa , Yeast-based flaky dough (for croissants), Frozen cottage cheese with strawberries, Chocolate rolls (petits pains), Lemon and lime custard tart, ... All
	Jam gelling agent: You can check-out other recipes which use it, like for example: Blackberry and almond fondant tart, Apple paste, Windfall apple jelly, Jelly-style plum jam, ... All

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