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Passion fruit jellies

Name: Passion fruit jellies
Prep time: 2 h 15 min
Cook time: 15 min
Total time: 2 h 30 min
Yield: 50 pieces
Cuisine: French
Ingredients: 150 ml passion fruit juice; 150 ml sugar syrup; 125 g caster sugar; 25 g jam gelling agent; 25 g caster sugar; 1 knob butter; 125 g caster sugar

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 .

352 K 3.7/5 (210 reviews)571523

Duration

2 hours 30 min.

Difficulty

Easy

Last modified on: July 4^th 2018

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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 for this recipe

Preparation

15 min.

Resting

2 hours

Cooking

15 min.

All in all

2 hours 30 min.

Preparation 15 min.

Resting 2 hours

Cooking 15 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	0 g	300 g RDI=113 %	1 g RDI=2 %	1,217 kcal RDI=61 %	5,097 kJ RDI=61 %
Per piece	0 g	36 g RDI=14 %	0 g	148 kcal RDI=7 %	622 kJ RDI=7 %
Whole recipe	4 g RDI=7 %	1,833 g RDI=692 %	8 g RDI=12 %	7,425 kcal RDI=371 %	31,091 kJ RDI=371 %