Apple and passionfruit jelly

  • 3 hrs preparation drain time
  • 1 hr 20 mins cooking
  • Makes 5 Cup
  • Print


Apple and passionfruit jelly
  • 1 kilogram (2 pounds) green-skinned apples, unpeeled, chopped coarsely
  • 3/4 cup (180ml) passionfruit pulp (from about 10 passionfruit)
  • 1.5 litre (6 cups) water
  • 5 cup (1.1kg) white (granulated) sugar, approximately


Apple and passionfruit jelly
  • 1
    Combine apple, pulp and the water in large saucepan; bring to the boil. Reduce heat; simmer, covered, about 1 hour or until mixture is pulpy.
  • 2
    Strain mixture through a fine cloth into large bowl. Stand 3 hours or overnight until liquid stops dripping. Do not squeeze cloth; discard pulp.
  • 3
    Measure apple liquid, allow 1 cup sugar for each cup of liquid. Return apple liquid and sugar to pan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil rapidly, uncovered, without stirring, about 20 minutes or until jelly jells when tested.
  • 4
    Pour hot jelly into hot sterilised jars; seal immediately. Label and date jars when cold.


Granny Smith apples are best for this recipe.