Passion fruit jellies

A recipe from cooking-ez.com

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

Times:

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

Step by step recipe

1	Mix 25 g jam gelling agent and 25 g caster sugar with a fork. set aside.
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.
3	When it's boiling, add the sugar + gelling agent mixture, and bring to the boil again, beating continuously .
4	Add 125 g caster sugar and bring back to boil again, still beating.
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.
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.
7	After this time, remove from mould with the paper sheet.
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.
9	Rolls these pieces in caster sugar with a fork.
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.

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