The first time I had a passionate jam, it was the night I arrived at Varanasi. After a long day of chaos and chaos, I went to a small rooftop restaurant and secretly ordered only one candle. I didn't know what jam in the small dish before I took the piece of bread. The sweet and sour of the passion fruit immediately turned to the nose and felt like a day's work. A few days later another local host home tasted fresher homemade jam. So I couldn't help but negotiate with the wife. After returning home, I hope that the first bottle of passion fruit will be listed.
Passion fruit is washed in half and cut, and all the flesh inside is dug out for cold storage.
Take half of the shell (for example, use ten passion fruit shells and use five shells of passion fruit). Cook a lot of water in the pot until the shell becomes transparent and thick. There is no white, and the soft one is broken. Be sure to cook this. To the extent, boil the bitterness of the shell. The boiled soup leaves a tbsp.
The lemon juice is squeezed out for use.
Wait until the persimmon fruit shell is slightly cooled and easy to take. Separate the meat and peel with a spoon and leave the meat.
The peeled shell is made into a mud.
Take the first step of the passion fruit, take half and pour it into the cooking machine and continue to whipping until the pulp and the shell are completely mixed. The seeds are also finely divided.
The pulp and nutshell mixture that has been shredded from the seeds, the other half of the seeded flesh, the lemon juice, a spoonful of broth left by the boiled shell, and the sugar is poured into the pot and boiled in high heat.
The medium and small fires constantly stir and evaporate the water to a sticky shape (depending on the amount of water and sugar). Take a small touch on a small spoon, and let it cool for about five minutes in the cold. It is more like a jelly.
Turn off the fire. Wait for the jam to cool. The glass bottle was boiled for 10 minutes, inverted, dried, and filled.
1. It is best to use the crumpled ripe passion fruit. 2. The amount of sugar, the Indians are super sweet, with half the weight of the passion fruit pulp (for example, 200g of fruit is used to dig 200g of fruit, single fruit, not shell meat), I like acid, so there is no such a polysaccharide ... personal preference for raw sugar, better flavor. The more sugar the jam, the easier it is to stick and the easier it is to preserve. 3. The husk is usually taken in half the amount and boiled as part of the jam. Be sure to cook until all white, transparent and fat, soft and bitter. 4. Break the seeds and tissues and increase the flavor of the seeds. The other half is not used, the seeds of passion fruit can be chewed and crunched directly, so leave half of the whole seed stuffing in the jam. If you don't like the taste, it will be filtered out. 5. Use a deeper non-stick pan, first boil over medium heat, and change the small fire after about four or five minutes. Be sure to open the lid to evaporate water during the period and keep stirring, carefully splashing. 6. The jam is cooled, the sealed bottle is boiled for ten minutes and then cooled down. Both are completely cooled and then refilled.