Passion fruit cleaned, cut
Scoop the flesh in a large bowl with a small spoon
Adding white sugar
Stir well and let it sit in the refrigerator for 3 hours.
Refrigerate and take it out and put it in a stainless steel pot to heat it on the fire.
After the fire is boiled, turn to a small fire and cook slowly.
Stir constantly while cooking slowly
Cook until the water is reduced to make the jam bright and viscous.
After a little cold, put it in a clean bottle and store it in a sealed container.
1. The seeds of passion fruit can also be eaten, so I didn't pick it out. If you mind, these black seeds can be removed and cooked. 2, the amount of sugar in the jam is about 30-50%, the passion fruit is so acidic, so I used 50% sugar, we can also adjust in some areas, but not less than 30%, because the sugar is boiled It can prevent the growth of bacteria and contribute to the precipitation of pectin. If the viscosity of the gel is not enough, it will affect the taste and storage time of the jam. 3, 熬 jam to use stainless steel pot or non-stick pan, can not use iron pan. 4, 熬 jam time is a little long to pay attention to proper mixing, it is best to use a wooden spoon.