Passion Fruit Jelly Recipe

Homemade Passion Fruit Jam Supergolden Bakes

WEBJun 12, 2021 · Put the passion fruit pulp, sugar/pectin, water and lemon juice in a large stainless steel pot. Stir over low heat to dissolve the …

Rating: 4.7/5(15)
1. Give your passion fruit a quick wash in the sink, or in a large bowl full of water. Slice using a small sharp serrated knife and use a spoon to scrape the pulp and seeds into a jar, making a note of the weight. We will be using 1:1 sugar to fruit ratio in this jam. Keep the jar in the fridge until needed and reserve the shells.
2. Put the passion fruit pulp, preserving sugar and water in a large stainless steel pot. Stir over low heat to dissolve the sugar then bring to a rolling boil.
3. Combine the sugar and pectin powder in a bowl. Put the passion fruit pulp, sugar / pectin, water and lemon juice in a large stainless steel pot. Stir over low heat to dissolve the sugar then increase heat and bring to the boil.

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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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