Passion Jam-all-in-one Version of The Pulp and Peel
1.
Wash the passion fruit and cut it in half, scoop out all the flesh inside and refrigerate for later use.
2.
Take half of the shell (for example, use the shell of five passion fruit for ten passion fruit) and boil a lot of water in a pot until the shell becomes transparent and thick, not white at all, it is soft and bursts when you poke it. Degree, boil off the bitterness of the shell. Reserve one tbsp of the boiled soup.
3.
Squeeze out the lemon juice and set aside.
4.
Wait for the cooked passion fruit shell to cool slightly for easy handling. Use a spoon to separate the flesh from the peel, leaving the flesh behind.
5.
Puree the peeled husks.
6.
Take out the passion fruit pulp of the first step, take half of it and pour it into a food processor and continue beating until the pulp and shell are completely mixed, and the seeds in it are finely chopped.
7.
Pour the pulp and husk mixture from the crushed seeds, the other half of the intact seed pulp, lemon juice, a spoonful of soup left over from the previous cooking shell, and sugar into the pot and boil it over medium-high heat.
8.
Stir continuously over medium and small heat to evaporate the water until it becomes viscous (depending on the amount of water and sugar). Spread a small amount on a small spoon, put it in the refrigerator for about five minutes, and take it out to look like a jelly.
9.
Turn off the fire. Wait for the jam to cool. Boil the glass bottle in boiling water for ten minutes, put it upside down to dry and let it cool, then fill it in a can.
Tips:
1. It is best to use passion fruit that is crumpled and ripe.
2. The amount of sugar used by Indians is super sweet. They use half the weight of passion fruit pulp (for example, if you dig out 200g pulp, use 100g sugar, single pulp, not shell flesh). They like sour, so they don’t put enough sugar. ……I like to use raw sugar for a better flavor. The more sugar the jam is easier to boil and thicker, and the easier it is to preserve.
3. Generally half of the husk is boiled and crushed as part of the jam. Be sure to cook until there is nothing white, transparent, fat and soft, and no bitterness.
4. Break the seeds and tissues to increase the flavor of the seeds. The other half is not used, the seeds of passion fruit can be chewed and crunchy directly, so leave half of the whole seed filling in the jam. If you don't like the texture, filter it out.
5. Use a darker non-stick pan, bring to a medium heat, and then change to a low heat after about four or five minutes. During this period, be sure to open the lid to evaporate the water and stir constantly, be careful of splashing.
6. Put the jam to cool, seal the bottle and cook for ten minutes, turn it over to cool, and then put both of them completely cooled.
