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Passion fruit jellies

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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 .

264,6694.2/5 for 25 ratings

Grade this recipe:

54321

Last modified on: July 4^th 2018

For 25 pieces, you will need:

• 1 75 ml passion fruit juice
• 2 75 ml Sugar syrup
• 3 63 g caster sugar
• 4 13 g jam gelling agent
• 5 13 g caster sugar
• 6 ½ knob butter
• 7 63 g caster sugar
• Total weight: 307 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...

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Step by step recipe

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Stage 1 - 2 min.

Mix 13 g jam gelling agent and 13 g caster sugar with a fork.

set aside.

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Stage 2 - 10 min.

Pour 75 ml passion fruit juice and 75 ml Sugar syrup into a pan, put over medium heat, and bring to the boil while beating gently. You can also use a maryse.

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Stage 3 - 1 min.

When it's boiling, add the sugar + gelling agent mixture, and bring to the boil again, beating continuously .

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Stage 4 - 1 min.

Add 63 g caster sugar and bring back to boil again, still beating.

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Stage 5 - 5 min.

Add 63 g caster sugar and ½ 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.

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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.

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Stage 7 - 2 hours

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

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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.

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Stage 9 - 5 min.

Rolls these pieces in caster sugar with a fork.

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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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
811 Kcal or 3,395 Kj	1 gr	193 gr	4 gr
41 %	<1 %	18 %	1 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
264 Kcal or 1,105 Kj	< 1 gr	63 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 25 pieces : 0.91 €
• Per piece : 0.04 €

Note : These prices are only approximate

Change currency:

Source

From Gaston Lenôtre.

More recipes?

This recipe uses (among others)

	Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: Chocolate cream with a crunch, irish coffee mousse, Melon with port sorbet, Individual charlottes with morello cherries, Fruit coulis (fruit purée), Fruit salad, ... All
	Passion fruit juice: You can get more informations, or check-out other recipes which use it, for example:
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Alsatian apple tart, Pear and lime meringue pie, Mouna, Rice pudding (riz au lait), Hazelnut and orange cake, ... All
	Jam gelling agent: You can check-out other recipes which use it, like for example: Jelly-style plum jam, Windfall apple jelly, Apple paste, Blackberry and almond fondant tart, ... All

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