Marika
Olet hyvin onnellisessa asemassa, jos takapihallasi todella kasvaa Passion Fruit koynnos
Siitahan voi tehda ihan mita vaan ja itsekin kehitella omia resepteja.
Tassa oikea tapa tehda hilloa, vaikkakin lahinna kaupalliseen myyntiin, mutta ainakin ohjeet ovat takuulla oikeat (paikalliselta hillovalmistajalta) :
"
MethodWash whole fruits in clean water and discard any bad fruits.
Cut fruits in half with a stainless steel knife and scoop out pulp with stainless steel spoon.
Extract the juice from the pulp by liquidising the pulp at a very low speed (this stops the
chipping of the seeds, which turn out as black specks in the jam, they are very hard to remove
and look like dirt) for about one minute. Tip the contents into a muslin cloth and squeeze out
the juice leaving the seeds behind. This method will give a yield of raw juice from whole fruit of
between 30-35%.
To make skin pulp take the same quantity of skins, as skin pulp required; boil the skins for Passion Fruit Jam Intermediate Technology Development Group
approximately 30 minutes, until the flesh of the skin is soft and translucent. Then remove the
skins from the water and scoop out the flesh from the outer cuticle. Liquidise this softened
flesh with water, (2 parts softened flesh, to 1 part water {take the water in which the skins were
boiled this will contain pectin washed out during the boiling}) to a smooth cream, then squeeze
the mixture through a muslin cloth to remove hard pieces of pith. Skin pulp is added to the jam
as it contains natural pectin and so saves adding artificial pectin which is expensive.
Mix the raw juice with sodium bicarbonate first (if the NaHCO3 is added during boiling the jam
will bubble-up over the top of the saucepan). Boil all the ingredients in a stainless steel
saucepan to the 'end point'. Jam should not be boiled for more than 12-15 minutes otherwise
this can give rise to caramel flavours, over sweetness and discolouration, apart from being a
waste of energy. By reducing the amount of water in the starting recipe, the boiling time can
be reduced. The 'end point' is reached when the total soluble solids is up to 70%, this is
measured with a refractometer, (In most countries the legal minimum sugar levels in jam, are
65% in hermetically sealed containers, and 68.5% in non air tight containers.) 70% gives a
safety factor. Jam with over 70% sugar can give problems during storage as sugar will re-crystallise
out into large chunks. The 'end point' is usually reached around 106-108°C
(depending on barometric pressure and height above sea level). When the jam has nearly
reached this temperature samples are taken and tested on a refractometer, the sample must
be cooled before being measured. This can be done be smearing it on a cold dry plate or
saucepan lid. All implements used to take the sample must be dry, otherwise the reading will
be reduced. It is important to stir the jam at all times during the heating process, otherwise
burning will occur at the bottom of the saucepan, causing off flavours and discolouration.
When the 'end point' has been reached the jam should be filled into jars which have been
cleaned and then steamed to sterilise them, and are still hot so that the jars do not crack. The
jars should be filled as quickly as possible so that the jam is not heated for longer than
necessary, or recontaminated because it has cooled down before being sealed in the jar. The
lip of the jar should be clean and dry (wipe with clean tissue paper) before placing the lid on it.
The filled jars can be placed in water to cool down the jam so that it does not keep cooking in
the jar, the water level should be kept below the lid of the jar. The gel formation takes place as
the temperature comes down to around 55°C, if the jam is moved when the gel is forming the
gel structure will be broken and the jam will not set.
Sitten muutamia linkkeja muihin resepteihin:
(tama on aivan mahtava tomaatti/passionfruit Jam, jota olen itsekin kokeillut)
http://www.recipezaar.com/recipe/getrecipe.zsp?id=81516 (Jam)
http://www.recipecottage.com/preserving/passionfruit-jam.html (Biscuits)
http://aww.ninemsn.com.au/aww/recipes/db/aww/68/6807.asp (Cake)
http://www.bundysugar.com.au/sugar/products/recipe_1.htmEnjoy
