do you have a recipe for passion fruit jelly or jam?

Answer 1

Passionfruit Jam

24 passionfruits
5 cup cold water
1 cup water
1 lemon
5 cup sugar

Method :
Wash fruit well. Scoop out the pulp from the passionfruit and retain. Take half the passionsfruit shells and put with the first measure of water into a bowl and leave to stand overnight. Bring to the boil with the water and boil for about 30 minutes, or until inside of shells are tender. Scoop out this pulp and discard the thin paper skin that remains. Discard the cooking water.
Chop or mash the pulp and put into jam pan with fruitpulp and seeds. Add the second measure of water and bring to the boil. Add the juice of the lemon. Add sugar and boil briskly until the jam will set when tested.
Allow to cool 10 minutes before pouring into hot, dry jars. Seal when cold.

Answer 2

Passionfruit Jam


Passionfruit Jam

24 passionfruit
5 cups (1 1/4 ltr.) cold water
1 cup (8 fl oz) water
1 lemon
5 cups (2 1/2 lb) sugar

Wash fruit well. Scoop out the pulp from the passionfruit and
retain. Take half the passionsfruit shells and put with the first
measure of water into a bowl and leave to stand overnight. Bring
to the boil with the water and boil for about 30 minutes, or until
inside of shells are tender. Scoop out this pulp and discard the
thin paper skin that remains. Discard the cooking water.

Chop or mash the pulp and put into jam pan with fruitpulp and seeds.
Add the second measure of water and bring to the boil. Add the
juice of the lemon. Add sugar and boil briskly until the jam will
set when tested. Allow to cool 10 minutes before pouring into hot,
dry jars. Seal when cold. Yield: 1 3/4 kg (3 1/2 lb)

Answer 3

Passion Fruit Jelly


36 Passion Fruits

3 lbs Sugar

1 bottle Certo

3 cups of Water


1. Scoop out the centers of passion fruit, and place in a large saucepan.

2. Add one cup (8 fl oz) of water and boil for 1 minute.

3. Take off the stove and strain through a sieve, make up the juice to 1 ¼ pints with water.

4. Return to the stove and add the sugar, heat slowly until the sugar has dissolved.

5. Bring to a full rolling boil and boil rapidly for a further minute.

6. Skim, pot and cover in the usual way

Answer 4

From http://fooddownunder.com/cgi-bin/recipe.cgi?r=186291

Ingredients :

24 x passionfruit
5 cup cold water
1 cup water
1 x lemon
5 cup sugar

Method :
Wash fruit well. Scoop out the pulp from the passionfruit and retain. Take half the passionsfruit shells and put with the first measure of water into a bowl and leave to stand overnight. Bring to the boil with the water and boil for about 30 minutes, or until inside of shells are tender. Scoop out this pulp and discard the thin paper skin that remains. Discard the cooking water.
Chop or mash the pulp and put into jam pan with fruitpulp and seeds. Add the second measure of water and bring to the boil. Add the juice of the lemon. Add sugar and boil briskly until the jam will set when tested.
Allow to cool 10 minutes before pouring into hot, dry jars. Seal when cold.


More recipes for passionfruit at:
http://fooddownunder.com/cgi-bin/search.cgi?q=passionfruit

Answer 5

Eric's mango-passionfruit jam


Ingredients:

• 12 passionfruits (maracuyas)
• 2 cups of ripe mango slices
• 9 large Persian limes
• 2 quarts of water
• about 4 cups of sugar

Directions:

• Cut the passionfruit in halves and scoop out the seeds and orange seed pulp, reserving the latter in a bowl for later use
• Put the passionfruit halves in a pot with the water, bring to a rapid boil, then turn down the heat, cover and simmer for 45 minutes
• Turn off the heat and cool the boiled passionfruit halves and the water they are in at until they get down to about room temperature
• Reserve 1 1/4 cups of the liquid in which the passionfruits were boiled for later use
• Scoop out the white pulp from passionfruit halves, discarding the outer skins, then dicing the pulp and extracting and discarding any galls or fibrous lumps
• Combine the orange seeds and seed pulp and 1/4 cup of the water used to boil the passionfruit halves in a large jar with a cover, screw on the lid and shake vigorously for a minute or two, straining out the liquid and discarding the solids
• In a bowl or cup, combine the strained juice of three limes and the liquid obtained from shaking the seeds and seed pulp with the boiling water, reserving this liquid for later use
• In a large pot combine the passionfruit chunks, one cup of the water used to boil the passionfruit halves, the mango slices and the strained juice from the remaining six limes, then cover the pot
• Slowly bring the contents of the pot to a simmer, stirring frequently, simmer the mixture until the mango slices dissolve and it becomes a lumpy orange liquid, then turn off the heat and let it cool down to about room temperature
• Measure this liquid, put it back into the pot, put it uncovered on a burner at low heat and stir in 3/4 cup of sugar for each cup of the liquid
• Continue on low heat, stirring frequently and keeping the heat low enough so the mixture does not come to a boil, until all the sugar is dissolve
• Once the sugar has been dissolved, stir once more then turn up the heat until high
• Boil the mixture --- WITHOUT STIRRING IT --- until it reaches the setting point, using candy thermometer frequently to determine the precise moment when it reaches the required temperature
• Immediately turn off the heat, stir in the reserved seed pulp, water and lime juice liquid --- WITHOUT SCRAPING ANYTHING THAT MAY HAVE STUCK TO THE BOTTOM OF THE POT BACK INTO THE MIXTURE --- and let stand for 10 minutes
• Skimming off any froth from the top and avoiding anything stuck to the bottom of the pot, ladle the jam into sterile jars with sterile mason jar lids, leaving a half-inch of space between the top of the liquid and the rims of the jars, put the lids on and process the jars in a pressure cooker or pot of boiling water.
• Allow the jars to cool to room temperature, then test their seals. Repeat the canning and processing steps with any jars that are not hermetically sealed.


This jam goes well in peanut butter and jelly sandwiches, of course. For the true Panagringo hippie usage, however, mix some of this with plain yogurt and unsalted roasted cashew nuts. Or if you want to adopt a culinary culture as befits The Crossroads of the World, stir three tablespoons of this jam up with a teaspoon of vinegar, put it in a little bowl, spoon a teaspoon of hot Chinese mustard on top to one side of the bowl, and you have a very good eggroll or fried wonton dip.

Answer 6

Ruff Puff pastry 8oz self-elevating flour a million/2 teaspoon salt 5oz lard (or lard and margarine) chilly water (approx a million/4 pint) blend flour and salt in basin upload fat decrease into small products Stir in with a knife (do not rub in) blend right into a stiff paste with chilly water activate a floured worktop and roll out into slender strip fold into 3 turn between the open ends in the direction of you and roll out returned. do this three times in all circulate away pastry to take a seat down back (approximately 15 minutes) continuously roll removed from you and don't wreck the little bubbles which will upward push 8oz sausage meat or skinless sausages Roll pastry right into an prolonged strip 3inches huge Roll the sausage meat with floured palms right into a sausage as long because of the fact the pastry strip place on edge of pastry Roll-up pastry to encompass meat moist the perimeters in the previous the marvelous seal decrease roll into lengths in accordance on your standards place seam down wards on baking sheet Brush over with overwhelmed egg or milk and make 3 cuts around the tops Bake in warm oven (425-450f gas mark 7-8) approximately 20 minutes