Passion Fruit Jelly Recipe

Passion Fruit Jelly: A Delicious Tropical Breakfast Spread

WebJun 6, 2023 · Measure passion fruit juice and prepared calcium water into a large stock pot. Bring to a boil, stirring frequently. 8 cups liliko‘i juice, 4 …

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1. Prepare calcium water. Put 1/2 teaspoon calcium powder (the small packet) and 1/2 cup water in a small jar with a lid. Shake well before using.
2. Fill your water bath canner to a level that will cover your jars. This varies depending upon jar size. Bring to a boil. Proceed with next steps while the water is heating.
3. Wash and rinse jars. Bring lids and rings to a low simmer; turn off heat and let stand in hot water.
4. Measure passion fruit juice and prepared calcium water into a large stock pot. Bring to a boil, stirring frequently.

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Passion Fruit Pâte de Fruit (fruit jellies, or gummies)

WebJun 23, 2019 · Then add the apricot liqueur or kirsch, stir, and quickly pour into the prepared pan. Let it set, undisturbed at room temperature, for …

1. Scale out all the ingredients in separate bowls. Line an 8×8-inch pan with parchment paper. In a small bowl, mix the cream of tartar with the water. Set aside.
2. In another small bowl, mix the pectin with the 30 grams of sugar until thoroughly combined. In a tall, heavy bottomed saucepan (I use a 2 quart All-Clad, this bubbles up, and sugar burns are b*@$# so don’t go smaller) add the passion fruit puree and the pectin and sugar mixture and heat over medium-high heat, stirring constantly, until it comes to a boil.
3. Heat the glucose in the microwave for about 15 seconds or until it is a pourable consistency. Add the glucose and the remaining sugar to the saucepan and cook (keep stirring) to 106ºC/222°F. It will bubble up significantly, so be prepared. When it reaches temperature, remove from the heat. Stir in the cream of tartar solution. Then add the apricot liqueur or kirsch, stir, and quickly pour into the prepared pan. Let it set, undisturbed at room temperature, for several hours or overnight, until firm.
4. Remove from the pan and cut with a sharp knife into 1-inch squares. Place some granulated sugar in a shallow bowl and roll each piece in sugar. Store in an airtight container for up to two days. Wrap in candy wrappers if keeping for more than a couple of days.

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