Passion Fruit Jelly From Frozen Concentrate Recipes

SURE-JELL PASSION FRUIT JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Combine fruit pulp and water in 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

PASSION FRUIT JELLY FROM (FROZEN CONCENTRATE)

Steps:

• Measure juice into a 6-8 quart saucepot.
• Add 3 cups water and stir.
• Measure sugar and set aside.
• Stir Fruit Jell pectin into juice and stir.
• Bring to a full rolling boil, stirring constantly.
• At once stir in sugar.
• Bring to a full rolling boil, one that cannot be stirred down.
• Stirring constantly, boil hard for 1 minute.
• Remove from heat.
• Skim off foam
• Immediately ladle into hot glass jars, leaving ½-inch head space.
• Process for 5 minutes in a boiling bath water.
• Makes 7/8-ouince jars.

PASSION FRUIT PEPPER JELLY FROM (FROZEN CONCENTRATE)

Steps:

• Measure juice into a 6-8 quart saucepot.
• Add 3 cups water and stir.
• Add crushed hot peppers let stand for 1 hour.
• Measure sugar and set aside.
• Stir Fruit Jell pectin into juice and stir.
• Bring to a full rolling boil, stirring constantly.
• At once stir in sugar.
• Bring to a full rolling boil, one that cannot be stirred down.
• Stirring constantly, boil hard for 1 minute.
• Remove from heat.
• Skim off foam
• Immediately ladle into hot glass jars, leaving ½-inch head space.
• Process for 5 minutes in a boiling bath water.
• Makes 7/8-ouince jars.

PASSION-FRUIT AND BLACKBERRY JELLIES WITH LEMON VERBENA CREAM

Steps:

• Make passion-fruit mixture:
• Sprinkle gelatin over 1/4 cup water and let stand 2 minutes to soften.
• Heat sugar and remaining cup water in a 1-quart heavy saucepan over moderately high heat, stirring, until sugar is dissolved. Add gelatin mixture and stir until dissolved. Transfer mixture to a 1-quart glass measure or bowl, then set in a large bowl of ice and cold water and stir frequently until cold but not set, about 15minutes. Stir in passion-fruit purée, then chill in refrigerator until ready to use.
• Make blackberry mixture:
• Sprinkle gelatin over 1/4 cup water and let stand 2 minutes to soften.
• Heat sugar and remaining 3/4 cup water in 1-quart saucepan over moderately high heat, stirring, until sugar is dissolved. Add gelatin mixture and stir until dissolved. Transfer mixture to another 1-quart glass measure or bowl, then set in a large bowl of ice and cold water and stir frequently until cold but not set, about 15minutes.
• While gelatin mixture chills, purée blackberries in a food processor, then force through a fine-mesh sieve into a bowl, discarding seeds.
• Stir lemon juice and 1 cup purée into chilled gelatin mixture, then chill in refrigerator until ready to use.
• Assemble jellies:
• Pour a scant 1/4 cup passion-fruit mixture into each glass, then stand all 6 glasses in a wide pot. Fill pot with enough ice and cold water to reach level of jelly and chill in refrigerator until jelly is just set, about 2 hours. (Keep unused portion of jellies in refrigerator, stirring once or twice to slow setting.)
• Pour a scant 1/4 cup blackberry mixture on top of set passion-fruit jelly (pouring mixture gently over back of a spoon held just over set jelly helps to keep new layer from damaging layer beneath). Add enough ice to pot to reach level of jelly and chill in refrigerator until jelly is set, about 2 hours.
• Make another layer of passion-fruit jelly and another layer of blackberry jelly in same manner, adding ice to pot and chilling in refrigerator until jellies are set (last two layers will take only about 1 1/2 hours each to chill).
• When all layers are set, remove glasses from ice bath and chill, loosely covered with plastic wrap, 8 hours (or overnight).
• Make cream 2 hours before serving:
• Combine lemon verbena with sugar in a small bowl, then gently bruise verbena with a pestle or wooden spoon (to release flavor). Stir in cream and chill, stirring occasionally, 1 hour.
• Pour through cleaned fine-mesh sieve into a larger bowl, pressing gently on solids and then discarding them, then chill cream, covered, until ready to serve.
• Just before serving, beat cream with an electric mixer until it just holds soft peaks and spoon dollops over jellies.