1,509 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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 .

339 K 3.7/5 (210 reviews)

2 hours 30 min. difficulté

Easy

1.80 €

50 pieces

7 Ingredients

Last modified on: July 4^th 2018

For this recipe: I want to make it (523×) I made it (460×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

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

Change these quantities to make:

25 pieces 50 pieces 100 pieces 150 pieces

Change measures:

Metric

Metric weight Metric volumes

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.

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.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	4 RDI=1 %	1,830 RDI=130 %	8 RDI=1 %	7,430 RDI=280 %	31,090 RDI: 280 %
Per 100 g	0	300 RDI=20 %	1 RDI=0 %	1,220 RDI=50 %	5,100 RDI: 50 %
Per piece	0	40 RDI=3 %	0	150 RDI=6 %	620 RDI: 6 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,700 k-calories (or 11,300 k-joules) per day for a man Change to a woman

Possible allergens in this recipe: Milk

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)

Sugar syrup

You can get more informations, or check-out other recipes which use it, for example: Pear sorbet, Peach and verbena feuilleté, Peach and mint salad , Brioche slices with almond cream, Fruit salad, ... 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: Chocolate eclairs, Tart Tatin, Almond macaroon cake, Clear strawberry juice, Boulangère tart tatin with vine nectarines, ... See them all 359

Jam gelling agent

Like these other recipes: Apple paste, Jelly-style plum jam, Quince jelly, Fruit paste : Blackcurrant, Blackcurrant jelly, ... See them all 10

Other recipes you may also like

Hummus

Hummus (or houmous), is one of the famous and delicious Lebanese "mezzes".
May 30^th 2020342 K4.7 20 min.

Epiphany galette

Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
January 1^st 2025299 K 24.5 3 hours 8 min.

Surprise bread

This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.
December 27^th 2020711 K 84.5 6 hours 25 min.

Italian Meringue

Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.
June 2^nd 2015478 K4.3 30 min.

Spaghetti Carbonara

A very famous Italian pasta recipe: egg yolks, cream, bacon, Parmesan and lemon juice.
February 21^th 2011343 K 24.8 25 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.