Passion fruit jelly

Dominic Chapman

Dessert
easy
6
35 minutes, plus cooling

PT35M

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.

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Ingredients

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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

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Fine sieve
Heavy based pan
Thermometer
Small metal jelly tray

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

500g of passion fruit purée
8 lemons, juiced
900g of caster sugar
200ml of glucose
120ml of water

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