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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.
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
4
Pass through a fine sieve and pour it into a small metal jelly tray. Set on a flat surface to keep the jelly level
5
Once cool and set, cut into bite-sized cubes. Dust with the remaining caster sugar
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Passion fruit jelly
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