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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 .
352 K 3.7/5 (210 reviews)571523
Last modified on: July 4th 2018
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.
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.
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.
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 | 4 RDI=7 % | 1,833 RDI=692 % | 8 RDI=12 % | 7,425 RDI=371 % | 31,091 RDI: 371 % |
| Per 100 g | 0 | 300 RDI=113 % | 1 RDI=2 % | 1,217 RDI=61 % | 5,097 RDI: 61 % |
| Per piece | 0 | 36 RDI=14 % | 0 | 148 RDI=7 % | 622 RDI: 7 % |
How much will it cost?
- For 50 pieces : 1.85 €
- 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: Blackcurrant, vanilla and lime verrine , Strawberry Charlotte, Baked Alaska, How to glaze a tart , Strawberry sorbet, ... See them all 27
Caster sugar
Like these other recipes: Pear and strawberry verrine with tiramisu cream, Biscuit de Savoie sponge cake, Clementine Creamy, Caramelized apple "moelleux" cake, Coconut-vanilla cream for Elsa , ... See them all 376
Jam gelling agent
Like these other recipes: Apricot jelly, Blackcurrant jelly, Blackberry and almond fondant tart, Apple paste, Fruit paste : Blackcurrant, ... See them all 10
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