Passion Fruit Jelly Recipe

Extract and measure pulp

Slice passion fruits in half and scrape out the pulp and seeds until you have 1 cup. If using bottled passion fruit juice, measure 1 cup (240 ml) and reduce added water to 60 ml—adjust directions accordingly.

In a small saucepan, combine the measured passion fruit pulp and 120 ml water. Stir to combine.

Add 1/2 cup granulated sugar and 1 tablespoon lemon juice to the saucepan. Heat over medium-low heat, stirring often, until sugar dissolves and mixture is warm but not boiling (about 4–6 minutes). Bring to a gentle simmer for 30–60 seconds to meld flavors, then remove from heat.

If you prefer a seedless jelly, strain the warm mixture through a fine-mesh sieve into a heatproof bowl, pressing the pulp to extract as much liquid and flavor as possible. Discard seeds and solids. If keeping seeds for texture, skip straining.

Bloom gelatin

Place 2 tablespoons cold water in a small bowl and sprinkle 1.5 teaspoons powdered gelatin evenly over the surface. Let bloom for 5–7 minutes until the gelatin absorbs the water and becomes spongy.

After the passion fruit mixture is warm (off the heat), add the bloomed gelatin to the saucepan or bowl with the warm liquid. Return briefly to very low heat or microwave in 10–15 second bursts, stirring, until the gelatin fully dissolves (do not boil). This should take about 20–40 seconds on the stove or up to 30 seconds in the microwave.

Taste the jelly liquid and, if desired, stir in 1 teaspoon honey to round the acidity. Adjust sweetness to taste while the liquid is warm.

Pour the jelly mixture into a shallow mold, ramekins, or individual serving glasses. Allow to cool to room temperature (15–20 minutes), then transfer to the refrigerator to set for at least 2–3 hours or until firm.

Once set, serve chilled. Garnish each portion with a mint leaf or two if desired.