Saturday 04 December 2021


All recipes

Fruit Jellies


  • For approximately 50 fruit jellies


1/ Raspberry Jellies


  • 7 g yellow pectin
  • 300 g crystal sugar
  • 280 g raspberry pulp
  • 50 g passion pulp
  • 70 g glucose
  • 5 g de jus de citron

2/ Or Apricot & Passion Jellies


  • 8 g yellow pectin
  • 300 g crystal sugar
  • 125 g apricot purée
  • 50 g passion fruit pulp
  • 70 g glucose
  • 5 g lemon juice

Mix the pectin and the sugar.

In a saucepan, bring the pulp and the fruit purée to a boil with the sugar and pectin mix, and add the glucose.

Bake to a heat of 106-107°C, while stirring regularly, and add the lemon juice.

Heat the jam funnel in the oven at 80°C before using it to pour the fruit jelly in a Flexipan mould.

Leave to cool and roll the fruit jellies in fine sugar.


Though the fruit jellies store well (in an airtight container at room temperature), they are better when they are fresh.

To be tasted quickly!


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