Passion Fruit Jam
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Cook Time | 5 mins |
| Total Time | 2 hrs 5 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 30 passion fruit (s)
- 1 packet preserving sugar 2: , with pectin from citrus fruits
- 1 sachet Gelfix extra, 2: , with pectin from citrus fruits
- 1 sachet citric acid
- sugar
Print Recipe
Pin Recipe Instructions
- Halve the passion fruit. Scrape out the pulp with a spoon and put in the blender. On low to medium strength, let it run for a few seconds to loosen the kernels (the goal is not to crush the kernels!), Then pass through a sieve to catch the juice. It should make about 1 liter of juice (adjust the amount of preserving sugar / Gelfix if necessary).
- Mix the Gelfix, preserving sugar and citric acid and stir into the cold juice, adding sugar to taste if necessary. Place a plate in the freezer for the gelling test.
- Heat the mixture while stirring and let it simmer for at least 3 minutes. Make a gel test. Immediately fill into clean jars with screw lids, close jars and turn upside down for 1 - 2 minutes (disinfects the lid and extends the shelf life).
- The jam has a wonderfully sunny color and tastes sensational - absolutely not comparable with the usual passion fruit jams available here (these are almost always apricot jams with a small amount of passion fruit).
- I`ve been giving them away for Christmas for a few years now, and people are already waiting for them.
- Getting the passion fruit is not easy. I always get them directly from the wholesale market hall, otherwise it will be really very expensive.
- By the way, real passion fruits are yellow / green and significantly larger than the purple passion fruits, which are sometimes sold as passion fruit.
- If you can`t get passion fruit, passion fruits or ready-made passion fruit puree will do the same (you can buy them online).
- Makes about 8 glasses
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