The pure natural
passion fruit jam is prepared from the following components in parts by weight: 480 to 520 parts of passion fruits, 270 to 290 parts of mangoes, 20 to 24 parts of cherries and 20 to 26 parts of aloe. The preparation method comprises the following three steps: 1, preparing primary pulp, namely, preparing pulp from pulp and grains; the mango pulp and the cherry pulp are both prepared by only taking pulp; the aloe pulp is
viscous liquid squeezed by a juicer. 2, preparing jam, namely weighing the mango pulp, the cherry pulp and the aloe pulp according to the weight parts, adding 140-160 parts of water, putting into a pot with a jacket, heating with steam, stirring, heating to 95 DEG C, stirring for 5-10 minutes, replacing steam with water, cooling to 60 DEG C, adding the
passion fruit pulp, cooling to 40 DEG C, and transferring into a storage vat; and 3, filling and sterilizing: sterilizing the sealed product in boiling water for 10 minutes, and cooling to
room temperature with cold water. The jam provided by the invention does not contain essence,
pigment and
preservative, still retains the original fragrance of fruits, and has a
shelf life of more than one year. The food materials of the jam disclosed by the invention are natural, so that the jam is beneficial and harmless to health.