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).
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