Passionfruit Jam (Revisited)

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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

Passionfruit Jam

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Postscript

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.

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