Passion Fruit Gelée

• 100 g (100 ml) apple juice
• 100 g (3½

Heat the apple juice and passion fruit purée in a saucepan to 105°F (40°C), then add the sugar and pectin mixture by sprinkling it through a sieve. Bring to a boil and skim. Add the passion fruit seeds, bring to a boil again, and skim. Remove from the heat and cool.