Passion Fruit Jam

Passion Fruit Jam

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. We will be using 1:1 sugar to fruit ratio in this jam. Keep the jar in the fridge until needed and reserve the shells.
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.
3. Scoop out the tender inner flesh discarding the outer skin. Use an immersion blender or food processor to blitz to a smooth puree.
4. Combine the purée, passion fruit pulp, 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.
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.
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.
7. Spoon the hot jam into (hot) sterilised jars, seal, cool and store in your pantry. Alternatively spoon the cooled jam into clean jars (I run them through the dishwasher) and store them in the fridge for up to a month.

Passion Fruit Jam With Preserving Sugar

1. Put the passion fruit pulp, preserving sugar and water in a large stainless steel pot. Stir over low heat to dissolve the sugar then bring to a rolling boil.
2. Reduce to a simmer over low heat, adding the butter if using, and cook for 15 minutes stirring only occasionally to make sure the jam doesn’t stick.
3. Spoon a small amount onto a cold plate and run a finger through it – it should leave a clean trail.
4. Spoon the hot jam into (hot) sterilised jars, seal, cool and store in your pantry. Alternatively spoon the cooled jam into clean jars (I run them through the dishwasher) and store them in the fridge for up to a month.

Passion Fruit Jam With Pectin Powder

1. Combine the sugar and pectin powder in a bowl. Put the passion fruit pulp, sugar / pectin, 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.
2. Reduce the heat to low and continue to simmer the jam, occasionally stirring to make sure the fruit doesn’t stick to the bottom of the pot. Add a small knob of butter to reduce any grayish bubbles (scum) forming.
3. 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. Spoon into sterilised jars.