Tropical Fruit Jelly Recipes

TROPICAL FRUIT JUICE JELLY WITH COCONUT MASCARPONE

Steps:

• In a large jug, pour the 2 cups of fruit juice and set aside.
• Bring the water and sugar to a boil in a small saucepan and stir until the sugar dissolves. Add the gelatine and whisk in straight away until dissolved.
• Pour the mixture through a strainer into the fruit juice. Allow to cool in the fridge for about 15 minutes.
• Divide the slices of mango between 6 glasses then evenly pour over the jelly mixture.
• Allow to set for at least 3 hours.
• Mix together the mascarpone, milk, sugar, vanilla & coconut extract and divide evenly among the set jellies.
• Cut the pineapple into 8 wedges. Cut out the core and cut off the skin. Poke a skewer into the end of each of 6 of the wedges. Heat a grill and place the pineapple wedges on the hot grill, cooking only until you see grill marks. Turn them and do the other side.
• Cut some of the remaining pineapple into small chunks.
• Top the jellies with passionfruit pulp, pineapple chunks, lime zest and mint leaves. Then sit the pineapple wedges on top of each one and serve.

TROPICAL FRUIT JELLY

Steps:

• Mix together all ingredients in a large saucepan. Cook on medium heat for 45 - 60 minutes, stirring often, until reaches desired consistency.
• Process canning jars according to the manufacturer's instructions and recommendations or refrigerate up to 3 weeks.

TROPICAL FRUIT JELLIES

Steps:

• Line an 8x8 inch pan with foil. Spray the foil with non-stick spray.
• In a 2-qt. saucepan, mix pectin, juice, and baking soda (mixture will be foamy). In a 3 quart saucepan, mix corn syrup and 1 cup of sugar. Place both saucepans over high heat at the same time, stirring both mixtures frequently. Cook about 4 minutes or until foam thins from pectin mixture and sugar mixture comes to a full rolling boil (a boil that does not stop bubbling when stirred).
• Gradually add pectin mixture to boiling sugar mixture, stirring constantly. Boil 1 minuted, stirring. Remove saucepan from heat; stir in food coloring, if using. Immediately pour into prepared pan. Let stand at room temperature for 4 hours or overnight until firm.
• Sprinkle waxed paper with 2 tablespoons sugar. Invert candy onto waxed paper and discard foil. Sprinkle top of candy with 2 more tablespoons sugar. Cut into 6 strips, then into 6 squares. Add 2 more tablespoons sugar and toss candy to coat all sides. Place candies on a wire rack. Let stand at room temperature overnight. Store tightly covered with waxed paper between layers of candy.

TROPICAL FRUIT WITH COCONUT JELLY RECIPE

Steps:

• Heat coconut milk in a saucepan over medium heat for 6 minutes or until hot (do not boil). Remove to a jug and cover to keep warm. Wash and dry saucepan. Pour 1 cup cold water into saucepan. Sprinkle over arrowroot. Heat over medium heat for 3 to 4 minutes, stirring, or until arrowroot has dissolved. Pour in warm coconut milk. Add agave sugar. Heat, stirring, for 3 minutes or until agave sugar has dissolved. Remove from heat. Set aside to cool. Pour jelly into a 4-cup jelly mould or four 1-cup jelly moulds. Refrigerate for 4 hours or until set. Invert onto serving plate. Spoon over tart tropical fruit pulp. Serve.