Strawberry Passionfruit Jam

Name: Strawberry Passionfruit Jam
Cook time: 20 min
Total time: 1 h
Yield: 1 serving
Ingredients: 20 20 ounces strawberries; 6 6 tablespoons strained passionfruit pulp; 3 3 tablespoons Ball Classic Pectin*; ⅛ ⅛ teaspoon butter; 1 ¾ 1 ¾ cups granulated sugar

User Reviews

0

0 reviews

Unrated

Cook Time
mins
Total Time
1 hr
Course
Condiments
Cuisine
American

Strawberry Passionfruit Jam

Iris Warren

Report

Bright, tangy, and strawberry-forward, this strawberry passionfruit jam is a multi-fruit mashup you'll adore! This recipe is written for water-bath canning methods, but it can also be refrigerated or frozen.

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

20 20 ounces strawberries hulled and coarsely chopped
6 6 tablespoons strained passionfruit pulp
3 3 tablespoons Ball Classic Pectin*
⅛ ⅛ teaspoon butter optional
1 ¾ 1 ¾ cups granulated sugar

Add to Shopping List

Instructions

Fill a large stock pot or canning pot 2/3 full with water; place a rack of some sort in the bottom and place over medium-high heat. Wash/sterilize your jars and submerge in water bath as it heats. The pot should be just about boiling by the time the jam is ready to go. Keep jars in hot (not boiling) water until ready to use. This recipe can also be stored in the fridge or freezer if you don't want to deal with canning it.
Mash chopped strawberries with a potato masher, measure out 2 cups of mashed berries.
Pour mashed strawberries into a large, heavy saucepan, along with passionfruit juice and pectin. Add butter if desired to reduce foam, you can also skim off any excess foam from the edges of the pan.
Bring to a full rolling boil, stirring occasionally, then whisk in sugar, stirring continuously until sugar is completely dissolved and mixture returns to a full rolling boil. Boil hard for exactly 1 minute, then remove from heat.
Ladle jam into hot jars, leaving 1/4-inch of head space. Wipe jar rims and screw on lids. Process in boiling water for 10 minutes, then transfer to a wire rack to cool completely. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.

Notes

This recipe was written for Ball Classic Pectin. If using a different brand or type of pectin, please follow the basic strawberry jam recipe and instructions inside your pectin package (use about 1/4 cup less strawberry than called for, and replace lemon juice with passionfruit juice). Pay attention to the order in which the ingredients are added and the proportion of fruit to sweetener recommended to ensure a proper set.