Passion Fruit Jam

In a departure from my usual posts this one is for Passion Fruit jam. Of course, that doesn’t require baking, but I have been wanting to do this for a while.  I have made Passion Fruit curd in the past, which was very good indeed, and I will be doing that again soon.  But, since I was able to buy a lot of passion fruits the other day I wanted to make something different.  A little research soon showed me that I could use the flesh, from the inside of the skins of the fruits, in making some jam.  The flesh produces all the pectin needed for jam making and it also adds a texture to the jam. 

The process is quite long-winded, and I made mine more so by deciding that I didn’t want any seeds in the jam.  Passion fruit seeds are quite large, in my opinion, and don’t fit well in a jam.  So that meant that, having removed the pulp from the fruits, I had to strain the juice to remove the seeds.  This recipe can be done without removing the seeds, if desired.

This jam is made over two days as first the skins need to be soaked in water overnight.  The next day everything else can be done in just a few hours.

My jam turned out very well indeed, it tastes so good and set very well.  Indeed some may wish to use a little more of the soaking water to have a slightly looser set to the jam.

Passion Fruit Jam

Passion Fruit Jam – Video

Ingredients:

  • 24 passion fruits
  • water for soaking, then 240ml(1 cup) of that water for the jam
  • juice from 1/2 a lemon
  • sugar in equal volume to the resultant juice and flesh, with the liquids above.

Method:

  1. As you work on this recipe sterilise some jars to take the jam. ( I needed enough jars to hold 1.3 kg (3 lb) of jam.
  2. Cut the passion fruit in halve and scoop out the pulp and seeds into a bowl.
  3. Place the pulp and seeds into the fridge to use later.
  4. Save 24 of the passion fruit halves, discard the other 24.
  5. Place the saved 24 halves into a saucepan and cover them with water.
  6. Place a plate on, or somehow weigh down, the skins so they are covered in water.
  7. Leave to soak overnight.
  8. Scoop the flesh from inside the soaked passion fruit skins and place into a bowl.
  9. Retain 1 cup(240 ml) of the soaking water and discard the rest.
  10. If you want to remove the seeds from the pulp/juice pass it through a sieve until the juice is in a bowl and just the seeds are left.  They can be discarded.
  11. Place the flesh from the skins into a processor or blender and process until it is a puree of the texture you prefer.
  12. Add the skin puree to the juice.
  13. Add the lemon juice and the cup of water.
  14. Mix to combine.
  15. Use a cup, or other measure, to transfer the mixture to a saucepan, keeping count of how many cups full  you transfer.
  16. Place a small plate into the freezer.
  17. Using the same cup to scoop out the same number of measures of granulated sugar into the saucepan.
  18. Bring the mixture to the boil, stirring occasionally, until the mixture reaches a temperature of 105C/221F.
  19. When the liquid as reached that temperature take a teaspoon of it and put it on the plate(from the freezer).
  20. Leave that spoonful for a minute and then push a finger through it, to see if it wrinkles as you do so.
  21. If it does then the jam is made.  If not boil a little longer and test again.
  22. Remove from the heat and carefully ladle into the sterilised jars, then place the lids on the jars and turn upside down for a minute before inverting again.

6 Comments

  1. I noticed you turned you jars upside down. Is this enough to actually seal them rather than going through the hassle of the whole water bath thing? If so thats great.

    • HI Nicky.
      I turned the jars over to help distribute the little chunky pieces throughout the jam. I sterilised my jars in the oven before placing the jam in them. Once the lids are on and the jam has cooled so that the lids ‘pop’ it means that the jam is ready to store.
      I don’t use the canning method, which has the same effect as sterilising, I think. But I am not an expert on canning since I have never done it. My jam, using the sterilising method stored very well.

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