Passion Fruit Jam
1.
Wash the jam jar, put it into the pot, add water to soak the jar, boil for 20 minutes, turn off the heat, put the lid of the jar into the pot, continue to sterilize for 10 minutes
2.
Take out the drained water and pour the jam jar
3.
Wash the lemons, cut them in half and squeeze the juice for later use
4.
Passion fruit wash
5.
Cut the passion fruit and dig out the pulp and biloba
6.
Put the passion fruit pulp, rock sugar, maltose and lemon juice in a glass bowl and mix, let it stand for the sugar to dissolve
7.
Pour the above mixture into the pot and transfer to the stove to boil over high heat. After about 15 minutes, turn to low heat and continue cooking
8.
Remove floating objects and bubbles on the surface
9.
Continue to cook until the jam begins to thicken, add the nectar, and continue to cook over a low heat
10.
Reach the end temperature of the jam and the sugar solidification of 103℃, depending on the state of the jam is thick, turn off the heat, put the jam into the bottle while it is hot
11.
After closing the cap tightly, invert the bottle while it is hot. After 30 minutes of inverting, wash the bottle and keep it at room temperature for 3~7 days before putting it in the refrigerator
Tips:
1. Passion fruit will flow out juice when it is cut, and the juice on the cutting board is also used when making jam;
2. Passion fruit has no large pieces of pulp, so pay special attention to the time during the cooking process to avoid overcooking, otherwise it will become hard as maltose jelly after cooling;
3. It is very important to judge whether the jam has reached the condensed state during cooking. It is easy to overcook and make the jam hard;
4. The cooked passion fruit jam can also be mixed with other jams to become passion fruit flavored jam or two-color jam;
