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The Bush Gourmand

Real Passionfruit Jelly

Print Recipe
Ingredients Method Notes

Ingredients
  

  • 150 g sugar
  • 16 - 20 passionfruit
  • Juice of ½ an orange - around 35g
  • Around 4 tsp powdered gelatine or 4 sheets of gelatine

Method
 

  1. Place passionfruit pulp, sugar and orange juice in TM bowl and heat for 3 minutes/70/speed 1 - 2.
  2. Strain seeds out using a sieve.
  3. Weigh liquid back into bowl and add about 20g water per 100g juice. Take note of new weight.
  4. Measure out 1 tsp powdered gelatine per 100g liquid and sponge over hot water. Or, 1 gelatine sheet per 100g of liquid.
  5. Set TM for 1 minute/70/speed 2 and add liquefied gelatine through the hole.
  6. Pour into a glass dish and set in the fridge.

Notes

You may have to experiment with sugar and gelatine. Sometimes, the jelly doesn't set, usually the berry one if lemons aren't available.
Just reheat a small portion of the jelly and add dissolved gelatine. Mix back in to remaining mixture and set in the fridge again.