2. Cut the top of the passion fruit with a sharp knife (not too much to prevent the passion fruit juice from flowing out, 1/4 is almost enough), and scoop all the passion fruit juice into the pot with a small spoon;

3. Add fine sugar and lemon juice to the pot and marinate for 1-2 hours;

4. Start to cook jam on medium heat, turn to low heat and simmer slowly after boiling, add maltose, and stir with a wooden shovel while cooking;

5. Jam will become sticky and transparent until there is no foam;

6.？ Cleaning the sealed jar, scalding it with boiling water, drying it, putting it into cooled passion fruit sauce, and refrigerating it;

Introduction of jam: It is a method of long-term preservation of fruits to mix gelatinous substances with fruits, sugar and acidity regulators to make jam. Mainly used to spread on bread or toast. No matter small fruits such as strawberries, blueberries, grapes and roses, or large fruits such as plums, oranges, apples and peaches, they can also be made into jam, but usually only one kind of fruit can be used at the same time. Colloids are used in sugar-free jam, cheap jam or special jam (such as durian and pineapple). Colloids commonly used in jam include pectin, bean gum and xanthan gum.