This Pineapple and Passion Fruit jelly has a wonderful warming taste and a lovely golden appearance. For the best flavour, choose passion fruits with dark, wrinkled skins, and use a tart-tasting, not too ripe pineapple.
A clear preserve like this jelly needs a ‘jelly bag’ to strain the fruit juice through – best left overnight. Do not be tempted to squeeze the jelly bag while it is draining, or the jelly will become cloudy.
Pineapple & Passion Fruit Jelly Recipe
Makes about 900g of fruit jelly to pot.
- 1 large pineapple (peeled, topped and tailed and coarsely chopped)
- 4 passion fruit (halved, with seeds and pulp scooped out)
- 900ml water
- approx – 900g jam sugar (warmed)
Place the pineapple and the passion fruit seeds and pulp in a large pan with the water. Bring the mixture to the boil, cover with a lid, and simmer for 1 & 1/2 hours (90 minutes). Remove from the heat and leave to cool slightly. Transfer the fruit to a food processor and blitz until it is a lumpy purée. Tip the fruit pulp and any juices from the food processor, into a scalded jelly bag suspended over a non-metallic bowl and leave to drain overnight.
Measure the strained juice into a preserving pan. Add 450g jam sugar for every 600ml strained juice.
Heat the juice and sugar in a heavy based preserving pan, stirring frequently, over a low heat until the sugar has dissolved completely. Increase the heat and boil rapidly, without stirring, for 5 to 10 minutes, or until the jelly reaches setting point (105°C/220°F).
Remove the pan from the heat, and skim off any scum and impurities from the surface, using a slotted spoon. Ladle into warmed, sterilized jars, cover and seal. Leave to cool, then label and store in a cool, dark place.