Passion fruit jam

Ingredients for 1 servings:

• 30 passion fruit(s)
• 1 pack of gelling sugar 2:1, with pectin from citrus fruits
• 1 sachet of Gelfix extra, 2:1, with pectin from citrus fruits
• 1 sachet of citric acid
• n. B. sugar

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 5 minutes

most notably

Halve the passion fruit. Scoop out the flesh with a spoon and place it in a blender. Run on low to medium speed for a few seconds to loosen the seeds (the goal is not to crush them!), then strain through a sieve and collect the juice. This should yield approximately 1 liter of juice (adjust the amount of gelling sugar/Gelfix if necessary). Mix Gelfix, gelling sugar, and citric acid and stir into the cold juice, adding more sugar to taste if desired. To test the setting, place a plate in the freezer. Heat the mixture while stirring and boil gently for at least 3 minutes. Test for setting. Immediately pour into clean jars with screw lids, close the jars, and turn upside down for 1-2 minutes (this disinfects the lid and extends the shelf life). The jam has a wonderfully sunny color and tastes sensational—absolutely not comparable to the usual passion fruit jams available here (which are almost always apricot jams with a small amount of passion fruit or passion fruit). I’ve been giving it away at Christmas for a few years now, and people are already waiting for it. Getting the passion fruit isn’t easy. I always buy it directly from the wholesale market, otherwise it gets really expensive. Real passion fruit, by the way, is yellow/green and significantly larger than the purple passion fruit, which is also occasionally sold as “passion fruit.” If you can’t find passion fruit, passion fruit or ready-made passion fruit puree (available online) will also do. Makes about 8 jars