Dominic Chapman's passion fruit jelly recipe takes exotic fruit and tart lemons to produce a stunning jewel-like treat. Ideal as a palette cleanser after a rich meal, part of a wider array of petit fours or for simply a sweet nibble to accompany a cup of tea

Mix the pectin with 40g of the caster sugar in a small bowl. Mix the tartaric acid with the 5 tablespoons of lemon juice in another bowl
Combine the passion fruit purée, remaining lemon juice, 120ml water, 900g caster sugar and glucose together in a heavy bottom pan and melt on the stove. Bring to the boil and skim off any scum
Add the pectin mix to the fruit and bring it up to 108ᵒC whisking constantly. When the mixture reaches 108ºC, remove it from the heat and add the tartaric acid and lemon & lime juice mixture
Pass through a fine sieve and pour it into a small metal jelly tray. Set on a flat surface to keep the jelly level
Once cool and set, cut into bite-sized cubes. Dust with the remaining caster sugar
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  1. Small metal jelly tray
  2. Thermometer
  3. Fine sieve
  4. Heavy based pan

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Dominic Chapman's jelly recipe takes exotic passion fruit and tart lemons to make a delightful dessert. A beautiful treat, this fruit jelly is easy to make.

Passion fruit jelly recipe Tweaks

What's this?
This recipe looks lovely. I have a few questions - should liquid or powdered pectin be used? What size should the jelly tray be? How long will the jellies last once made? Would really appreciate any answers as I'd love to make these!
9 October 2013