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 .
259,1994.5/5 for 23 ratings
Grade this recipe:

Last modified on: July 4th 2018

For 50 pieces, you will need:

Change those ingredients for: 25 pieces 50 pieces 100 pieces 150 pieces

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
15 min.2 hours15 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?
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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 valueProteins CarbohydratesFats
1,606 Kcal or 6,724 Kj2 gr381 gr8 gr
80 %1 %36 %1 %
Per 100 g
Energetic valueProteins CarbohydratesFats
263 Kcal or 1,101 Kj< 1 gr62 gr1 gr
13 %<1 %6 %<1 %
Per piece
Energetic valueProteins CarbohydratesFats
32 Kcal or 134 Kj< 1 gr8 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?

Note : These prices are only approximate

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Source

From Gaston Lenôtre.

More recipes?

This recipe uses (among others)
Passion fruit juicePassion fruit juice: You can get more informations, or check-out other recipes which use it, for example:
Sugar syrupSugar syrup: You can get more informations, or check-out other recipes which use it, for example: Fruit coulis (fruit purée), Pear charlotte, Framboisier, Baked Alaska, Peach and verbena feuilleté, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Pancake batter, Mouna, Butter cream, Corsican tarts, Apple confectioner's custard, ... All
Jam gelling agentJam gelling agent: You can check-out other recipes which use it, like for example: Jelly-style plum jam, Apple paste, Windfall apple jelly, Blackberry and almond fondant tart, ... All

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