Passion fruit jelly


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  • 30g of pectin
  • 10g of tartaric acid
  • 500g of passion fruit purée
  • 10 lemons, juiced
  • 980g of caster sugar
  • 200ml of glucose
  • 120ml of water
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
  • 30g of pectin
  • 10g of tartaric acid
  • 10 lemons, juiced
  • 40g of caster sugar
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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