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Passion Fruit Jelly Recipe

Inspired by Vito's

Time5h

Serves6

Make Passion Fruit Jelly Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Passion Fruit Jelly

2 cups passion fruit pulp (fresh or frozen)1 cups water1 cups granulated sugar2 tbs ReaLemon lemon juice2 tsp unflavored powdered gelatin1 tbs cold water (for blooming gelatin)0 to taste optional: honey or additional sugar (for sweetness adjustment)

Method

Passion Fruit Jelly

Prepare passion fruit

If using fresh passion fruits, cut 6–8 fruits in half and scoop out pulp to measure 2 cups. If using frozen, thaw completely and measure 2 cups. Strain about half of the pulp through a fine-mesh sieve or chinois into a small saucepan to remove seeds for a smooth jelly, reserving the remaining pulp for texture (optional). You should have approximately 1 to 1 1/4 cups strained juice and up to 1/2 cup reserved pulp.

Bloom gelatin

Place 1 tablespoon cold water in a small bowl and sprinkle 2 teaspoons unflavored powdered gelatin evenly over the surface. Let sit undisturbed for 5–7 minutes to bloom (absorb the water and swell).

Combine liquids and sugar

In the small saucepan with the strained passion fruit juice, add 1 cup water and 1 cup granulated sugar. Stir to combine before heating.

Heat to dissolve sugar

Warm the saucepan over medium heat, stirring occasionally until the sugar is completely dissolved and the mixture is hot but not boiling (small gentle bubbles around the edge). This should take about 4–6 minutes. Do not vigorously boil to preserve bright flavor.

Add lemon juice

Remove the pan from heat and stir in 2 tablespoons fresh lemon juice. Lemon brightens flavor and helps set texture.

Incorporate gelatin

Add the bloomed gelatin to the hot passion fruit mixture and whisk until the gelatin completely dissolves, about 1–2 minutes. Ensure no granules remain.

Adjust sweetness and texture

Taste the mixture carefully (it will be hot). If you prefer sweeter jelly, stir in honey or additional sugar to taste, dissolving fully. If you want a slightly more textured jelly, stir in the reserved passion fruit pulp or seeds now.

Pour into molds or jars

Carefully pour the hot mixture into sterilized small jars, ramekins, or a shallow pan for setting. Leave a little headspace if using jars. Cool slightly at room temperature for 15–20 minutes.

Chill to set

Transfer jars or pan to the refrigerator and chill for at least 4 hours, preferably 6 hours, until fully set and firm to the touch.

Serve and store

To serve, run a thin knife around the edges if using a shallow pan and invert onto a plate, or simply spoon from jars. Store covered in the refrigerator for up to 10 days. For longer storage, freeze in airtight containers for up to 3 months (texture may change slightly).