How to make passion jam

To make passion jam, mix the fruit pulp and sugar in proportion and simmer until it becomes sticky. There are mainly five key steps: fruit pulp processing, sugar addition, boiling temperature, container disinfection, and preservation methods.

1. Fruit Processing

Select passion fruit with moderate maturity, cut it in half, and scoop out the flesh and seeds with a spoon. Fresh passion fruit pulp has a high moisture content, so be careful to preserve the juice when digging it up. If you like a delicate texture, you can use a filter to filter some seeds, and keeping an appropriate amount of seeds can increase the texture of the sauce particles. During the processing, avoid mixing with the white inner membrane, otherwise it may produce a bitter taste.

2. Sugar Addition

It is recommended to add 300-400 grams of white sugar or rock sugar for every 500 grams of passion fruit pulp. Sugar can not only prevent corrosion but also neutralize sour taste. diabetes patients can adjust it by substituting sugar. Before boiling, the sugar and fruit pulp should be thoroughly mixed and left to stand for 1 hour to allow the pectin to fully analyze. If making low candy sauce requires additional lemon juice to help solidify, but the shelf life will be correspondingly shortened.

3. Boil over low heat

Use a stainless steel pot to simmer slowly over low heat, continuously stirring to prevent the base from sticking. At the beginning, a large amount of foam will be generated, which needs to be skimmed in time. Turn down the heat when the juice evaporates to half of its original volume. Testing the consistency: Drip the sauce in a cold dish, and if it flows slowly, it meets the standard. The entire process takes about 40 minutes, and excessive boiling can lead to darkening of color and loss of flavor.

4. Container disinfection

Use heat-resistant glass bottles to boil in boiling water for 10 minutes, drain, and fill with jam at 85 ℃ or above while hot to form a vacuum seal. Leave a 1cm gap between the bottle mouth and the sauce, invert for 30 minutes after bottling, and use residual heat to sterilize. If stored for a long time, it needs to be refrigerated after cooling. It is recommended to consume it within two weeks after opening.

5. Storage Method

Unopened jam can be stored at room temperature and away from light for 3 months, and refrigerated storage can be extended to six months. If mold, bloating or odor is found, it should be discarded immediately. Daily use requires clean tableware to avoid bringing in moisture. Can be paired with yogurt, bread, or used as a baking filling, with a richer flavor when heated.

Homemade passion jam does not contain preservatives. It is recommended to pack small portions and freeze them for better preservation. During the boiling process, a small amount of vanilla pods or cinnamon sticks can be added to add flavor layers. People with gastrointestinal sensitivity should pay attention to controlling their food intake, as consuming large amounts on an empty stomach may irritate the gastrointestinal mucosa. If long-term storage is required, pasteurization treatment can be considered. Heating the sealed bottle in 80 ℃ hot water for 30 minutes can effectively extend the shelf life.