From the demo: Sweets for Your Sweetheart, Courtesy of Chad Wemischner
Yield: 344 grams
| Sugar | 20 g |
| Pectin | 7 g |
| Passion Fruit Puree | 200 g |
| Vanilla Paste | 12 g |
| Sugar | 75 g |
| Corn Syrup | 30 g |
| Lemon Juice | 15 g |
Tools:
- Small Heavy Saucepan
- Small Whisk
- Small Heatproof Bowl
Method:
- Combine the first quantity of sugar and pectin in a small bowl.
- In the heavy saucepan, bring the puree to a boil.
- Whisk in the sugar and pectin mixture, ensuring it is fully dissolved.
- Add the second quantity of sugar along with the corn syrup and bring the mixture to a boil.
- Remove the saucepan from the heat and whisk in the lemon juice.
- Pour the jam into the heatproof bowl and allow it to cool at room temperature.
Purchase items in BOLD in-store at Surfas or online at Culinary District!