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 .
337 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 g passion fruit juice - 2
300 g 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:
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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 g passion fruit juice and 300 g 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)
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Fruit coulis (fruit purée), Strawberry and kiwi fruit salad, Chocolate cream with a crunch, irish coffee mousse, Pavlova, Pear charlotte, ... See them all 27
Passion fruit juice
You can get more informations, or check-out other recipes which use it, for example:
Caster sugar
Like these other recipes: Gâteau Basque , Dublin fruit scones, Cannelés, Grapefruit cake, Chocolate cream, ... See them all 359
Jam gelling agent
Like these other recipes: Windfall apple jelly, Fruit paste : Blackcurrant, Apple paste, Jelly-style plum jam, Blackberry and almond fondant tart, ... See them all 10
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