Name: Passion Fruit Jam Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Molecular Gastronomy Preserves
Ingredients: Pulp of 12 Passion Fruits; 250g Granulated Sugar; 2 tbsp Lemon Juice; 300ml water; ½ tsp Special Ingredients Pectin Powder

Enjoy delicious Passion Fruit Jam made with Special Ingredients Pectin Powder.

Passion Fruit Jam Recipe

Rated 4.4 stars by 12 users

Servings

Prep Time

20 minutes

Cook Time

45 minutes

Enjoy delicious Passion Fruit Jam made with Special Ingredients Pectin Powder.

Author:

Special Ingredients

Ingredients

Pulp of 12 Passion Fruits
250g Granulated Sugar
2 tbsp Lemon Juice
300ml water
½ tsp Special Ingredients Pectin Powder

View Cart (0) Checkout

Directions

Mix the Sugar and Pectin Powder in a bowl.
Once mixed, add this to a large saucepan / pot with the Passion Fruit pulp and lemon juice and stir whilst on a low heat.
Bring the mixture to a boil then reduce the heat and simmer the jam, stirring occasionally. You can add a small knob of butter to reduce any gray bubbles forming.
Continue simmering for around 15 minutes then remove from the heat and put into sterilised airtight containers. Allow to cool and place in fridge to set.

Filed in: Jams & Marmalades, Molecular Gastronomy, Pectin Power, Preserves, Special Ingredients Recipes, Vegan, Vegetarian

Previous article Coffee and Walnut Cake Recipe

Next article Milky Cappuccino Recipe

Return To Modern Recipes Page

Latest Recipes

November 30, 2023

Creamy Vegan Coconut Ice Cream
Indulge in a creamy and dairy-free treat with this vegan coconut ice cream made with Special Ingredients Xanthan Gum.
Read now
November 27, 2023

Raspberry Protein Smoothie
This Raspberry Protein Smoothie is a delicious and nutritious option for a quick breakfast or post-workout snack. It's gluten-free and dairy-free making it suitable for various diets.
Read now
November 24, 2023

Vegan Custard Recipe
Indulge in a delightful vegan custard made with Special Ingredients Konjac Gum, almond milk, and coconut sugar.
Read now