Passion Fruit Jelly

Janet Brinkworth's fragrant passion fruit jellies are easy to make and a joy to eat
By Janet Brinkworth
Passion Fruit Jelly
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes plus 2 hrs chilling
  • Effort: easy


  • 6 passion fruit
  • 75 g caster sugar
  • 4 sheets gelatine
  • 375 ml orange Muscat wine
  • 75 ml double cream


1. Spoon the juices and seeds from the passion fruit into a fine sieve, reserving a few seeds for decoration.

2. Place the strained juice into a saucepan with the sugar and bring slowly to the boil.

3. In a small bowl, soak the gelatine in a quarter of the wine and leave to soften for 5 minutes.

4. Place the soaked gelatine in the hot passion fruit juice and stir to dissolve - stir in the remaining wine.

5. Pour the jelly into 4 wet ramekins and place in the fridge - chill for 2 hours, until set.

6. Dip the moulds into hot water for 2-3 seconds, and turn out onto a plate.

7. Pour the cream over the jelly, top with the reserved seeds and serve straight away.

Rate This Recipe