Homemade delicious passion fruit jam recipe.
For those who are nostalgic for the jams of the past, perpetuating this tradition is the most wonderful way to enjoy the seasonal fruits throughout the year, … and the most pleasant gift one can give to one’s surroundings.
It also makes it possible (not to say “especially”) to avoid the consumption of low-end, industrial jams, which use too much sugar to the detriment of fruit !
The recipes are multiple for our greatest pleasure, and offer very different flavors, colors, textures and shelf life. To be successful and to allow a better preservation, it is advisable to choose only healthy fruits, not stained, not bruised, nor stung by insects, ripe (but not too ripe) and not treated if possible.
Besides, did you know ?
In the 13th century, the word ” jam ” referred to food cooked in honey or sugar. In the beginning this made it possible to keep fragile fruits, through sugar preservation.
The manufacture of jams was particularly developed in the 19th century following the development of sugar cane cultivation, and then the extraction of sugar from sugar beets in Europe.
On these good words, I can only invite you to slice with your bare hands, a piece of fresh bread and spread it with this beautiful material. A gourmet break for some, taste memories for others,
… simplicity at your fingertips !
Preparation time : 30 minutes
Cooking time : 20 minutes
Ingredients for 8 pots :
7 beautiful perfumed mangoes (1.1 kg of flesh))
6 passion fruit (15 cl of pulps)
700 g sugar powder
the juice of a lime
my personal touch : 1.5 vanilla sticks
Start by peeling the mangoes, removing their stones before cutting them into small cubes and placing them in a jam Bowl (which allows for a good heat distribution) or a large pot.
Add the passion fruit pulp.
Add the powdered sugar.
Add the lime juice.
Split the vanilla pods and remove, by dragging the knife blade over the pods, its black seeds (you don’t have to put the vanilla sticks in the jam). Add them to the fruit.
Bring to a boil for about 20 minutes, stirring continuously (ideally at 105°C).
Stir it regularly and gently. Enjoy it carefully.
If you don’t have a thermometer, and to check if the jam is cooked properly, pour a snack on a plate. If it freezes, your jam is ready !
In order to obtain a creamy jam that is easier to spread on the toast, I decided to put it all in the blender.
Last step: pour it hot, hot, in pots using a small ladle, until there is as little air as possible.
Close the lids and turn them over as soon as possible (still warm). Let them cool completely in this position. This will promote their conservation.
The bacteria won’t grow in this part where there’s No Jam.
After cooling, label your jars. For example, specify the variety of fruit, its provenance and the date of potting. Keep them in a cool, dry place.
They are ready to be used as soon as they cool down, but it is best to wait a good week for the aromas to develop.
I’m always in awe of these multicolored, homemade pots. And, one thing’s for sure, my little granny would be very proud of me !
You can replace vanilla with cardamom seeds to keep this exotic touch; add mint leaves at the end of cooking and return a broth before potting.
You can also replace lemon juice with orange juice.