Passion fruit allows you to prepare delicious jams and spreads. The excellent product of your work in the kitchen can be enjoyed on toast, biscuits, cakes and muffins.
Ingrediants
Passion Fruit Jam
- Pulp of 24 Passion Fruits
- 240 ml of water
- Juice of 1 lemon
- 1, 1 kg of sugar
Peach and Passion Fruit Jam:
For 2, 6 - 3, 2 kg of Jam:
- 1, 25 kg of Peaches, peeled and cut into pieces
- 1, 25 kg of sugar
- Juice of 1 medium lemon
- Pulp of 12 Passion Fruits
Passion Fruit Cream
- Pulp of 6 Passion Fruits
- 1 tablespoon of freshly squeezed lemon juice
- 2 eggs
- 1 teaspoon of Butter
- 200 g of sugar
Steps
Method 1 of 3: Passion Fruit Jam
Step 1. Wash the passion fruit well
Cut them in half.
Step 2. Extract the pulp from the fruit with a spoon
Transfer the pulp to a bowl and set aside.
Step 3. Keep half of the fruit peels and soak them in water
Leave them to soak overnight.
Step 4. Pour the peels and water into a large or thick-bottomed canning pot
Bring the water to a boil and cook the peels for 30 minutes or until the insides soften.
Step 5. With a spoon, extract the remaining pulp and discard the hard peels
Chop the pulp obtained by cooking.
Step 6. Mix the cooked and raw pulp
Pour it into a large or thick-bottomed canning pot, add the water, and bring the mixture to a boil.
Step 7. Add the sugar and lemon juice
Stir to dissolve the sugar.
Step 8. Simmer at a high boil for as long as necessary
Step 9. Transfer the jam to the sterilized jars
Seal them, label them and date them. Keep them in a cool, dry place. The jam can be stored for a couple of years. After opening, place it in the refrigerator.
Method 2 of 3: Peach and Passion Fruit Jam
Step 1. Prepare the peaches
Peel them and cut them into pieces.
Step 2. Arrange a layer of peaches in a large bowl
Sprinkle them with sugar. Add a second layer of fruit and sprinkle it with more sugar. Repeat until you finish the peach pieces.
Step 3. Let the peaches absorb the sugar overnight
Store them in the refrigerator, covered.
Step 4. Pour the peaches into a large or thick-bottomed canning pot
Cook them until soft.
Step 5. Once soft, you can add the remaining sugar and passion fruit pulp
Briefly heat the lemon juice and add it to the mixture. Mix it carefully.
Step 6. Cook to a high boil
After about 15-25 minutes, when a gelatinous substance forms, taste to test the doneness of your jam.
- Add more lemon juice if you don't see the gelatinous substance forming.
- While the jam is boiling, sterilize the glass jars.
Step 7. Transfer the jam to the sterilized jars
Seal them, label them and date them. Keep them in a cool, dry place. The jam can be stored for one or two years. After opening, place it in the refrigerator.
Method 3 of 3: Passion Fruit Cream
This recipe that contains eggs and butter allows you to prepare a very thick and spreadable cream instead of a jam. The result cannot be preserved like traditional jam, but must be stored in the refrigerator to be consumed quickly.
Step 1. Pour all the ingredients into a bowl
Step 2. Stir carefully using a whisk
Step 3. Pour the mixture into a double boiler
Step 4. Cook over low, regular heat, stirring frequently
As you mix the cream it will begin to thicken, after a period of about half an hour.
Step 5. Pour the thick cream into a clean jar
Seal it.
Advice
- You can keep the open jam in the refrigerator for up to a month. Throw it away if you see mold forming on the surface.
- If you have any doubts about sterilizing jars, read Sterilizing Bottles and Jars for Preserves.
