As you all know, I recently made passionfruit jam (and did a post on it). I was intrigued by the idea of making jam from the soft inside part of the passionfruit shells so I decided to give it a go. I was very pleased with the result. The jam tastes amazingly good but is quite thick and both Maus and I prefer our jam to be on the runny side. Continue reading
If you have found this post looking for a passionfruit jam recipe, you may be interested in knowing that I made it again adding the pulp after the setting point was reached. I prefer the resultant jam. Here is a link to that post.
Hello, everyone. We are back after our little break. A good time was had by all.
Thank goodness, the passionfruit and tomato situation seems under control for the time being. The passionfruit have all but finished, the San Marzano tomatoes are ripening at a moderate rate and the self-sown cherry tomatoes are yet to peak.
Given the title of this blog, it is fitting that my first post deals with passionfruit. My generous neighbour, Renate, recently gave me a couple of bags of passionfruit from her prolific vine. She advises me that the secret to her success is the fact that the vine is growing at the end of her leach drain. As I am going through a home-made yoghurt phase (more on that later), I decided to make passionfruit syrup to drizzle on my yoghurt.