Well, they had Ice Cream Sandwich – so it’s always possible. And I think it would make a nice name. Then, after Passion fruit jelly, Quince jam?
In the meantime, this is how we make passion fruit jelly. It goes nicely with mango and / or ice cream.
I grow passion fruit – and one hears one can use most parts of the plant for different purposes. Sure, you eat the fruit or make jam from it, but the flowers can be used medically, the leaves stir fried and eaten, the stalks for something – possibly tea, and the fruit pulp to make jelly, put in stew to bulk it up etc.
Here I will describe using the pulp in the fruit that is left over in the shell after eating it.
After eating the fruit, save the shells in the freezer in a freezer bag until you have quite a few.
Then put in a big pan and cover with water and cook.
Once cooked, blend until smooth in a blender.
It’s difficult to get gelatin here, probably for religious reasons.
You’ll probably have to cook for over 10 minutes to dissolve it. You’ll need several sachets. Experiment with how much water you need, but probably much less than it says on the packet. Add in sugar once agar-agar dissolved, and dissolve the sugar in the mix.
Heat up the passion fruit pulp.
When hot add in the agar-agar / sugar mix and stir until mixed.
Add in lemon if you wish, and stir thoroughly.
Then you just need to put into containers and let them cool and set. You can then refrigerate, or freeze if you have made a lot. If you’re going to freeze, the jelly expands, so leave some space in the container.