Passion Fruit Jam

Passion Fruit Jam

1. Choose passion fruit, it's best to choose passion fruit with dark color (the darker the color, the more ripe), and the weight (the heavier the more water).

2. Open the passion fruit, dig the fruit sac into a container (in a bowl, all kinds of equipment), after digging the fruit sac, put it in the refrigerator overnight (others are 3 hours, because I last night I went to bed when I was ready, so I put it all night).

3. Put the fruit sac into the pot and cook (I only have a pressure cooker, so I use the heating function of the pressure cooker), and put rock sugar as appropriate (I added rock sugar while testing the sweetness, and finally only put three pieces of rock sugar). Stir while heating, and when it boils and the color of the flesh darkens, keep it warm and continue stirring.

4. After stirring for about half an hour, the flesh became transparent and sticky, and the whole color became darker and poured out.

5. Sterilize the jam bottle with boiling water and blow dry with a blower.

6. When the jam becomes warm, put it in a bottle and keep it tightly sealed in the refrigerator.

7. Jam can be put on bread, cakes, yogurt, it is very delicious!

Tips:

1. My bottle of jam only uses a basket of about 25 fruits, a total of three pieces of rock candy, others should put the sugar according to their own amount.
2. Once, the shop owner told me that the white and transparent rock candy is bleached, and the slightly yellowish rock candy is the original flavor, so it is recommended that parents also pay attention when choosing rock candy.
3. Those who have casserole can use casserole.