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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)

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3 of 16 people found the following review helpful:
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Please, complete yout recipe., July 23, 2004 - 05:50 AM
Reviewer: Anonymous from Gold Coast, Australia.
this recipe is not clear: "Take half of passionfruit shells (empty ?) and put with the first measure of water (what measure?)". And the next: "Scoop out this pulp" (so, the half of the passionfruit shells are not shells really, but half of the amount of the whole passionfruit? Because the recipe is completely mixed, I could not cook the jam. Please, send the clear recipe.

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13 of 16 people found the following review helpful:
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Passionfruit jam is a hit!, February 9, 2004 - 12:15 AM
Reviewer: Bill McDannell & Jonna Lee O'Dell from Lakeside, CA USA
We grow passionfruit in our southwestern California garden - it is literally a no maintenance vine that stays green and produces fruit year 'round. And the flowers are incredible, even though they last only one day on passionfruit (much longer on passion flower vines). Since we were getting so much fruit we went in search of recipes that would use them and found two absolute winners - this passionfruit jam recipe and another for passionfruit liqueur. This is the easier of the two to prepare. The liqueur requires many weeks and patient filtration to produce a clear, golden liqueur, but it is well worth the effort. The jam produced from this recipe is outstanding - our kids can't get enough of it and really appreciate when we send them a couple of jars. If we were to offer any criticism at all, it is that the color of the final product is not particularly appealing - sort of a drab brown with flecks of black from the pulverized seeds. But the taste more than makes up for it. We would highly recommend this recipe to anyone who has passionfruit available to them.

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4 of 5 people found the following review helpful:
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Passionfruit jam, October 14, 2005 - 08:52 PM
Reviewer: Anonymous from Chula Vista California
Thank you for the recipe, the jam is easy to prepare and taste delicious. And you Know ? I was looking for it for a long time. It was worth. I just can recomend better prepare de jam with out the seeds of passion fruit. Next time I will try on this way.

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