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 .
277,1023.6/5 for 108 ratings
Grade this recipe: Last modified on: July 4th 2018
For 50 pieces, you will need:
- 0
2⁄3 cup passion fruit juice - 1
2⁄3 cup Sugar syrup - 2
2⁄3 cup caster sugar - 3
2 tablespoons jam gelling agent - 4 2 tablespoons caster sugar
- 5
1 knob butter - 6 2⁄3 cup caster sugar
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 2⁄3 cup passion fruit juice and 2⁄3 cup 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 2⁄3 cup caster sugar and bring back to boil again, still beating.
Stage 5 - 5 min.
Add 2⁄3 cup 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: Pavlova, Strawberry sorbet, Melon with port sorbet, Fruit coulis (fruit purée), Pear charlotte, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Strawberry, kiwi and mascarpone verrines, Mouna, Pink Reims biscuits, Nanou's chocolate cake, Puits d'amour, ... All |
| Jam gelling agent: You can check-out other recipes which use it, like for example: Jelly-style plum jam, Blackberry and almond fondant tart, Windfall apple jelly, Apple paste, ... All |
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