I was excited by the ingredients for February’s ‘In the Bag’ event – pomegranate, passion fruit and white chocolate – and decided to celebrate the exotic flavours of the pomegranate and passion fruit with these jellies.
Extracting the juice from the fruits was messy and not especially easy, and I was rather disheartened by the end of the exercise to find that, even though I’d bought 6 passion fruits and 2 pomegranates, I only had just under 300 ml of juice. It seemed rather little reward for what had been a fair amount of effort. But, when I tasted the finished jellies I was so blown away by the intense, explosive fruitiness, captured in soft gelatine, I knew this recipe was a keeper.
6 Passion Fruits
Approximately 200ml water
80g caster sugar
4 leaves of gelatine
Cut the pomegranates in half and squeeze out as much of the juice as you can into a jug and then extract the pips that are still surrounded by juice and push them through a sieve, bursting them with a spoon, to retrieve as much juice as possible. Next cut the passion fruits in half and scoop out the flesh and seeds, again pushing them through a sieve to extract the juice. You should get somewhere around 200-300 ml juice. Make it up to 500ml with water.
Soak the gelatine leaves in water as per the manufacturer’s instructions. Gently heat the juice and sugar in a saucepan, stirring as the sugar dissolves and once it does add the soaked gelatine and stir as that dissolves also.
Allow the mixture to cool a little then pour it into individual serving dishes or moulds and refrigerate until set (I left them overnight).
Your secret is safe with us Julia! You have eaten that white chocolate, just couldn’t resist LOL !
Your jelly looks divine! Love the combination of passion fruit and pomegranate..
Your Jelly looks scrumptious Julia and such a great combo!
I was going to say how cool and elegant the jellies look – but now I’m just in stitches at Holler’s comment lol!
great recipe – have you tried making mango jellies?
Damn it, you rumbled me Holler! LOL.
Lennie – no I haven’t but I can imagine they’re delicious; I can almost taste them.
Yum! I love making my own jelly – it’s both grown up and reminds me of being a small boy at the same time, which makes for fun eating!
The jelly looks delicious. I knew trying to get the juice out of those two fruits would be challenging so I cheated (ho-hum) and bought passion fruit nectar and POM (Pomegranate juice). Guess I’m not quite as ambitious as you.
That looks fantastic – like it is packed full of the flavours of the fruit.
I see these cute little Pomegranate juice bottles in my deli all the time. They are a bit pricey so I have never picked one up during my lunch break. This is the second recipe this week which I found that uses POM juice as an ingredient.
I will be sure to save this recipe.
Anyone that has tried the POM juice, is it worth the money to drink by itself?
Wow – what a beautiful looking pudding and by the sounds of it they taste every bit as good as they look. Am loving this blog!
Oooh that jelly in the picture looks strangely mesmerising… heh. Sorry for being out of action for so long that I missed your announcement regarding your book. Congratulations! And good luck for the rest of the process. I am sure it will be a blast 🙂
What a lovely, glossy-looking jelly. Can just imagine the gorgeous flavour.
This is beautiful and – considering that I live in Rockville, MD – seems so exotic to me! I can only imagine the million flavor combinations you could try but the first one on my list will be this one. Thanks for the inspiration.
I like this Pomegranate and Passion Fruit Jellies. these jellies are sure to taste great and are extremely nutritious as well. I am going to make it for the holidays when my kids will be at home. I’ll be sure that what they are eating is healthy.
Just a quick question: what's the per leaf weight of your gelatin?
Thanks for all your comments!
Allie – the pack I use weighs 20g and contains 12 leaves, so about 1.66g per leaf.
Thanks, Julia! I have Knox powdered, so I wanted to make sure I could convert from leaf to powder correctly.
I'm not sure how the powdered stuff will be as I've only ever used the sheets, so hope it works ok – you may need to use a little more as this is a very soft set jelly and I'm not sure if the powder is as as strong. Let me know how you get on.
Oh, good point. Knox has a strength of 225. Does your gelatin mention if it's gold, silver, or the specific strength it has?
I was going to do the math based on them both having a strength of 225 (so basically gram-for-gram), but if you know the strength is different than 225, then I can calculate it based on that as well.
Thanks again, and I'll definitely let you know!
I've checked the packet and it says platinum grade, finest available as used by professionals, so I'd go full strength!
By the way, little ramekin dishes are the ideal size moulds – the quantity makes 4 very small jellies, but they taste fantastic!
Oh, wonderful! It looks like Platinum leaves have a rating of ~250, so I'll just measure it out gram for gram.
I can't seem to find passion fruit anywhere, though, so I think I may just sub in another fruit to go with the pomegranate. Thanks so much, for all the help working out the gelatin, AND for letting me know ramekins are perfect for it!
I've got them in the fridge right now, and I can't wait until I can eat them tomorrow! I used orange juice in place of passion fruit though. I'll take a picture of them tomorrow and post them in my blog. Thanks again!!