Passion Fruit Jam
1.
Wash the jam jar, put it in the pot, add water to soak the jar, boil for 20 minutes, turn off the heat, put the lid in the pot, and continue to sterilize for 10 minutes
2.
Take out the drained water and invert the jam jar;
3.
Wash the lemons, cut them in half and squeeze the juice for later use;
4.
Wash the passion fruit;
5.
Cut the passion fruit and dig out the pulp and scum;
6.
Put the passion fruit pulp, rock sugar, maltose and lemon juice in a glass bowl and mix, and let it stand until the sugar dissolves;
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 cooking until the jam begins to thicken, add nectar and continue cooking over low heat.
10.
When the end temperature of the jam is cooked and sugar solidified is 103℃, depending on the jam state 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, and wash the bottle after 30 minutes of inversion, and place it at room temperature for 3~7 days before putting it in the refrigerator;
12.
Finished jam;
13.
The taste is fresh and sweet, like a little starry.
Tips:
【Jam Cheats】
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;
