Sure Jell Passion Fruit Jelly Recipes

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SURE-JELL PASSION FRUIT JELLY



SURE-JELL Passion Fruit Jelly image

Try SURE-JELL Passion Fruit Jelly today. If you're harboring a passion for passion fruit jelly, you'll want to make this tropical-tasting jelly as soon as possible. Trust us.

Provided by My Food and Family

Categories     Home

Time 2h50m

Yield about 8 (1-cup) jars or 124 servings, 1 Tbsp. each.

Number Of Ingredients 5

3 cups thawed frozen passion fruit pulp
1-1/2 cups water
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
6 cups sugar, measured into separate bowl

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.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - VERY BERRY JAM



SURE.JELL® for Less or No Sugar Needed Recipes - Very Berry Jam image

A combination of blueberries and raspberries make this jam live up to its very-berry title. Bonus: It's a Healthy Living recipe!

Provided by My Food and Family

Categories     Home

Time 45m

Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.

Number Of Ingredients 4

6 cups prepared fruit (buy about 3 pt. fully ripe strawberries, 1-1/2 pt. ripe red raspberries and 1 pt. ripe blueberries)
4-1/2 cups sugar, measured into separate bowl, divided
1 box SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
1/2 tsp. butter or margarine

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.
  • Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 3 cups prepared strawberries into 6- or 8-qt. saucepot. Crush raspberries thoroughly, one layer at a time. Measure exactly 1-1/2 cups prepared raspberries into saucepot with strawberries. Crush blueberries thoroughly, one layer at a time. Measure exactly 1-1/2 cups prepared blueberries into fruit mixture in saucepot.
  • Mix 1/4 cup of the sugar and the pectin in small bowl. Add to fruit mixture in saucepot; mix well. 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 remaining 4-1/4 cups 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 middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PASSION FRUIT JELL-O WHIP



Passion Fruit Jell-O Whip image

This mousse-like dessert has the tartness of passionfruit and the creamy richness of sherbet without any of the hard work.

Provided by Jessie Sheehan

Categories     Small Plates     Kid-Friendly     Dessert     Chill     Passion Fruit     Berry     Milk/Cream     Wheat/Gluten-Free

Yield 5 servings

Number Of Ingredients 5

2 cups [480 ml] passion fruit juice
3 Tbsp granulated sugar
1 standard packet [about 2 1/2 tsp] powdered gelatin
1/2 cup [120 ml] heavy cream
Mixed berries and mint sprigs for garnish

Steps:

  • Chill one cup [240 ml] of the juice and pour it into the bowl of a stand mixer fitted with the whisk attachment and set aside. Pour the other cup [240 ml] into a small saucepan, add the sugar, stir, and bring to a boil over medium-high heat. Sprinkle the gelatin over the cold juice in the mixer bowl and let sit for 1 minute. Pour the hot juice over the cold, and stir to combine. Place in the refrigerator until thickened and beginning to gel, about an hour and a half. The lightly set juice should still be wobbly, and when you tip the bowl slightly, it should cling to the side, rather than running up it like a liquid.
  • Remove the bowl from the refrigerator and using a rubber spatula, scrape up any bits of gelled juice from the bottom of the bowl. Attach the bowl to the stand mixer, and at medium-high speed, whisk until foamy and tripled in size, at least five to six minutes. You want to make sure you break up and liquefy all of the gelled juice.
  • Meanwhile, place the cream in a medium-sized bowl, and with an electric hand-mixer, beat the cream at medium to medium-high speed until the cream holds medium peaks, about 2 - 3 minutes. Fold the whipped cream into the gelatin mixture until fully incorporated and transfer to 5 small serving vessels. Refrigerate for 1 to 2 hours, until set.
  • Serve with mixed berries or a sprig or two of mint.
  • Do Ahead
  • Passion Fruit Whip will keep tightly wrapped in plastic wrap in the refrigerator for up to 3 days.

SURE.JELL® CONCORD GRAPE JELLY



SURE.JELL® Concord Grape Jelly image

Prepare this SURE.JELL Concord Grape Jelly for a delicious fruit spread you won't forget! Enjoy Concord grapes with this delightfully sweet grape jelly.

Provided by My Food and Family

Categories     Home

Number Of Ingredients 5

1-1/4 qt. (5 cups) prepared juice (buy about 3-1/2 lb. fully ripe Concord or other loose-skinned grapes)
1-1/2 cups water
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
7 cups sugar, measured into separate bowl

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.
  • Stem and crush grapes thoroughly, 1 layer at a time. Place in large saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 1-1/4 qt. (5 cups) prepared juice into 6- or 8-qt. saucepot.
  • Stir pectin into juice in saucepot. 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 2-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 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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