Troquei metade do queijo por um bom cheddar, adicionei jalapeño e um mix de temperos que eu uso pra chili. Ficou meio sem graça, na real, precisa de mais cheddar, mais jalapeño, mais sal e mais tempero de chili.
Basically, I mix the puréed fruit with lime juice and sugar and leave it on the fridge for a day or two, mixing every now and then. Once the sugar's incorporated, I take a small amount of it, mix with agar agar, heat to activate the and then mix back, so that I can get the jam in the right consistency.
Usually I don't make that much, but I had a bottle of fresh passion fruit pulp so I made a lot of jelly.