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Passionfruit Jellies (Pâte de Fruit) | Love and Olive Oil
Intensely flavorful with a delightful jammy texture that almost melts in your mouth, these passionfruit jellies are what's known as pâte de fruit: a traditional French confection made by cooking fruit puree, pectin, and sugar until it sets into a firm gel that is then molded or cut into squares and dusted with granulated sugar.
Rezept
Zubereitungszeit ca. 180 MinutenVorbereitung ca. 15 MinutenKochzeit ca. 45 Minuten
Zutaten:
- 1 ½ cups passionfruit pulp/puree
- 2 cups granulated sugar*, divided (plus more for coating)
- 3 tablespoons glucose or corn syrup
- 5 ½ tablespoons regular fruit pectin
- ½ cup filtered water
- 1 teaspoon baking soda
- ¾ teaspoon powdered citric acid (dissolved in 1 tablespoon warm water)
Arbeitsschritte:
- Prepare your silicone molds or a 9-by-9-inch silicone cake pan by setting them on a cookie sheet or other hard, heat-proof surface (the candy will be very hot when it goes into the molds, you don't want to melt your countertops). You can also use a regular baking pan lined with parchment paper (NOT waxed paper or plastic wrap).
- If you are using small silicone molds, also pre-warm a large, heat proof glass spouted measuring cup by filling it with very hot water. Keep it warm until you are ready to pour your candies (keeping the vessel warm will help your candies stay fluid long enough to pour into molds). Or, if you have a confectionery funnel that works even better!
- In a medium (3 to 4 quart) heavy-bottomed saucepan, combine passionfruit puree, 1 ⅔ cups of sugar, and glucose syrup. Set over medium to medium-high heat and bring to a boil, stirring until the sugar is fully dissolved.
- Meanwhile, combine remaining ⅓ cup sugar, pectin, and baking soda in a small saucepan and whisk to combine. Add water (it will foam up quite a bit) and bring to a simmer over medium-high heat, stirring occasionally.
- Once both mixtures are fully boiling, pour baking soda mixture into passionfruit mixture.
- Attach a candy thermometer to the side of the saucepan. Continue to cook over medium to medium-high heat, stirring regularly, until the mixture reads 230 °F (see notes for elevation adjustments). This will take about 30 minutes. As it gets above 220 °F, start stirring more frequently, scraping the sides and bottom with a heat-proof spoon or spatula to ensure the mixture cooks evenly and doesn't burn.
- Once the mixture hits your target temperature, remove from heat and quickly mix in citric acid dissolved in water. If using a single silicone or parchment-lined cake pan, pour it straight from the pot into the pan. If using individual molds, quickly transfer to a heat-proof spouted measuring cup and pour into molds. The mixture will thicken as it cools, so you want to get it poured quickly; this is especially important for small molds (since it'll take longer to fill more of them). For reference, this recipe will make about 500 mL of liquid candy, if you need to calculate how many molds you'll need to fill.
- Set aside the filled mold(s) in a cool location and let them cool completely to room temperature, at least 2 hours or ideally overnight, until candies are fully set.
- Remove candies from molds (or, if you used a single pan, remove the entire piece from the mold and cut it into squares). Roll individual pieces in granulated sugar until fully coated.
- Store candies uncovered at cool room temperature for up to 1 week, lightly covered in the refrigerator (separate with layers of parchment) for up to 2 weeks, or in the freezer (in a container between layers of parchment) for up to 3 months.