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 .
277,1033.6/5 for 108 ratings
Grade this recipe: Last modified on: July 4th 2018
For 50 pieces, you will need:
- 0
150 ml passion fruit juice - 1
150 ml Sugar syrup - 2
125 g caster sugar - 3
25 g jam gelling agent - 4 25 g caster sugar
- 5
1 knob butter - 6 125 g caster sugar
- Total weight: 610 grams
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?
- 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?
Keeping:
Several weeks in the fridge, in a closed box.Step by step recipe
Stage 1 - 2 min.
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.
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.
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.
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 % |
How much will it cost?
- For 50 pieces : 1.80 €
- Per piece : 0.04 €
Note : These prices are only approximate.
Source
From Gaston Lenôtre.More recipes?
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: Brioche slices with almond cream, Blackcurrant sorbet for Edith, Framboisier, Raspberry sorbet, Blackcurrant, vanilla and lime verrine , ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Caramelized brioche with pear and kiwi, Kouign-amann brioche, Pizza dough, Tart Tatin, Agen prune cake, ... All |
| Jam gelling agent: You can check-out other recipes which use it, like for example: Jelly-style plum jam, Windfall apple jelly, Blackberry and almond fondant tart, Apple paste, ... All |
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