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 .
328 K 3.7/5 (210 reviews)
2 hours 30 min.
Easy
100 pieces
7 IngredientsLast modified on: July 4th 2018
For 100 pieces, you will need:
- 1
300 ml passion fruit juice - 2
300 ml Sugar syrup - 3
250 g caster sugar - 4
50 g jam gelling agent - 5 50 g caster sugar
- 6
2 knobs butter - 7 250 g caster sugar
- Total weight: 1,220 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 15 min.
Resting: 2 hours
Cooking: 15 min.
All in all: 2 hours 30 min.
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.
Stage 2 - 10 min.
Pour 300 ml passion fruit juice and 300 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 250 g caster sugar and bring back to boil again, still beating.
Stage 5 - 5 min.
Add 250 g caster sugar and 2 knobs 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.
Keeping: Several weeks in the fridge, in a closed box.
Source: From Gaston Lenôtre.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 9 RDI=4 % | 3,670 RDI=350 % | 20 RDI=3 % | 14,850 RDI=740 % | 62,180 RDI: 740 % |
| Per 100 g | 0 | 300 RDI=30 % | 1 RDI=0 % | 1,220 RDI=60 % | 5,100 RDI: 60 % |
| Per piece | 0 | 40 RDI=3 % | 0 | 150 RDI=7 % | 620 RDI: 7 % |
How much will it cost?
- For 100 pieces : 3.65 €
- Per piece : 0.05 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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: Melon with port sorbet, Strawberry and kiwi fruit salad, How to glaze a tart , Pear charlotte, Jamaican cup, ... See them all 27
Caster sugar
Like these other recipes: Citrus crunch, Clafoutis "Marie-Antoinette", Eton mess, Apple Tatin Terrine, French Family Cake, ... See them all 350
Jam gelling agent
Like these other recipes: Blackcurrant jelly, Apricot jam with vanilla, Blackberry and almond fondant tart, Jelly-style plum jam, Apricot jelly, ... See them all 9
Other recipes you may also like
Moist cereal bars
Whether bars or rounds, this recipe produces delicous small cereal cakes.February 21th 2011292 K4.9 1 hour 5 min.
Tart Tatin
Tart tatin is one of the great classic desserts of French cooking. It's an apple tart cooked upside down. Apples are cooked in sugar until they caramelise. Then a circle of puff pastry is put on top, and the whole tart is baked at 356°F (180°C) for 20 minutes. To serve, the tart is turned over so...October 30th 2015400 K 13.8 1 hour 20 min.
Stewed plums
Quick and simple, stewed plums can also be spread like jam.June 27th 2010461 K2.6 40 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...August 12th 2018413 K 15 30 min.
How to cook hard-boiled eggs properly
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.November 4th 20131.37 M 65 1 hour 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.