Best Passion Fruit Jam - Tasty Recollections

250 g passion fruit pulp fresh or frozen, with or without seeds (approx. 0.5lbs)
¼ cup water
½ tablespoon freshly squeezed lemon juice
200 g white granulated sugar (1 cup)

Place a small plate in the freezer before you start cooking. You’ll use this to test when the jam is ready.
In a medium saucepan, combine the passion fruit pulp, water, freshly squeezed lemon juice, and sugar. Stir over medium heat until the sugar dissolves completely.
250 g passion fruit pulp, ¼ cup water, ½ tablespoon freshly squeezed lemon juice, 200 g white granulated sugar
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it cook uncovered, stirring frequently.
While cooking, skim off any foam that forms on the surface to keep the jam clear.
Once the jam begins to thicken, take the pot off the heat and check for doneness using the cold plate test:
Remove the plate from the freezer. Spoon a small drop of jam onto the cold plate:
-Wait 30 seconds to let it cool and set.
-Gently push the jam with your finger to check the consistency.
- If the jam holds its shape and doesn’t run, it’s set and ready.
-If it’s still runny, return the pot to the heat and continue cooking for a few more minutes before testing again.
Once the jam passes the plate test, remove it from the heat and immediately pour it into a clean jar.