Homemade Passion Fruit Jam

Servings :

Total Time:

3 – 4 oz jars

30 minutes

Ingredients

passion fruit granulated sugar lemon juice cooking water butter preserving sugar pectin powder

Step 1

Give your passion fruit a quick wash in the sink, or in a large bowl full of water. Slice using a small sharp serrated knife and use a spoon to scrape the pulp and seeds into a jar, making a note of the weight. Keep the jar in the fridge until needed and reserve the shells.

Step 2

Add the shells of the passion fruit to a large pot, cover with water and bring to the boil. Simmer for 30 minutes then strain, reserving the cooking water.

Step 3

Scoop out the tender inner flesh discarding the outer skin. Use an immersion blender or food processor to blitz to a smooth purée. (Remember to use yellow passion fruit if possible).

Step 4

Combine this purée with the passion fruit pulp you have in your fridge, the sugar, water and lemon juice in a large stainless steel pot. Stir over low heat to dissolve the sugar then increase heat and bring to the boil.

Step 5

Reduce the heat to low and continue to simmer the jam, only occasionally stirring to make sure the fruit doesn’t catch. Add a small knob of butter to reduce any grayish bubbles (scum) forming.

Step 6

Cook for approximately 15 minutes, or until the bubbles die down and the jam is glossy. Spoon a small amount onto a cold plate and run a finger through it – it should leave a clean trail. Better yet, use a digital thermometer to check it has reached setting temperature of 105°C / 220°F.

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