Passion fruit and orange jelly

Ingredients for 1 servings:

• 12 passion fruit (makes approx. 400 g)
• 600 ml orange juice (direct juice or freshly squeezed)
• 1 lemon(s), juice
• 500 g gelling sugar 2:1
• 1 pack of gelling agent
• n. B. Orange zest(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

makes about 7 small jars of jelly

Prepare the jars in advance for filling. I recommend boiling the lids in a pot for about 5 minutes in boiling water. This saves me having to turn them over after filling, and I find it looks cleaner when opened later. Halve the fruit and scoop out the pulp with a spoon – I got about 400g of pure pulp – and place it in a pot. Pour in the orange juice to make a total of about 1 liter (Tip: If you have them, you can also use organic oranges and add some zest to the jelly, but store-bought juice is also possible). Juice the lemon and add the juice. Mix the sachet of Gelierfix with the gelling sugar and add everything to the fruit in the pot. Mix well. Bring the mixture to a boil in the pot and boil gently for about 3 minutes. The seeds will always float to the top because they are very light, so don’t be surprised. If foam forms on the edge of the pot, skim it off the top with a slotted spoon if necessary (it’s not a problem, but in my opinion it doesn’t look so nice in the jar when it’s set). After this time, do the setting test on a cold plate. If the liquid solidifies after a short time when you move the plate, transfer it to prepared jars (I filled about 7 small jam jars). Note: The seeds will float to the top in the jar too – but I think that actually looks quite pretty. Something that shows that you’ve worked with fresh fruit! One more thing about the fruit: You’ll find more of it on the shelves in the fall. If the skin appears a little shriveled, that’s not a sign of poor quality. The fruit is harvested with a smooth skin, and as it ripens, the outer shell will gradually shrivel.