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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 .

313K 209 3.7

Last modified on: July 4^th 2018

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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: 25 pieces 50 pieces 100 pieces 150 pieces

Change measures: Metric

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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.

At what time:

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Step by step recipe

Stage 1 - 2 min.

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

set aside.

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.

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.

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

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).

Possible allergens in this recipe: Milk

How much will it cost?

For 50 pieces : 1.80 €
Per piece : 0.04 €

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)

	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: Jamaican cup, Pear sorbet, Melon with port sorbet, Chocolate cream with a crunch, irish coffee mousse, Framboisier, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Italian Meringue, Pavlova, Fruit crémeux, Comtoise apple charlotte, Blackcurrant liqueur, ... All
	Jam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Jelly-style plum jam, Apricot jam with vanilla, Blackberry and almond fondant tart, Windfall apple jelly, Fruit paste : Blackcurrant, ... All

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