Recipe: Passion fruit jam

Home Cooking Recipe: Passion fruit jam

Ingredients:

Steps:

  1. Home Cooking Recipe: Passion fruit cleaned, cut

    Passion fruit cleaned, cut

  2. Home Cooking Recipe: Scoop the flesh in a large bowl with a small spoon

    Scoop the flesh in a large bowl with a small spoon

  3. Home Cooking Recipe: Adding white sugar

    Adding white sugar

  4. Home Cooking Recipe: Stir well and let it sit in the refrigerator for 3 hours.

    Stir well and let it sit in the refrigerator for 3 hours.

  5. Home Cooking Recipe: Refrigerate and take it out and put it in a stainless steel pot to heat it on the fire.

    Refrigerate and take it out and put it in a stainless steel pot to heat it on the fire.

  6. Home Cooking Recipe: After the fire is boiled, turn to a small fire and cook slowly.

    After the fire is boiled, turn to a small fire and cook slowly.

  7. Home Cooking Recipe: Stir constantly while cooking slowly

    Stir constantly while cooking slowly

  8. Home Cooking Recipe: Cook until the water is reduced to make the jam bright and viscous.

    Cook until the water is reduced to make the jam bright and viscous.

  9. Home Cooking Recipe: After a little cold, put it in a clean bottle and store it in a sealed container.

    After a little cold, put it in a clean bottle and store it in a sealed container.

Tips:

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.


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