Make Passionfruit Jam
Passionfruit makes excellent jam or spread. This is a great way to use up excess passionfruit in a way that can be enjoyed on toast, crumpets, muffins and bagels.
Contents
Ingredients
Passionfruit jam:
- Pulp from 24 passionfruit
- 1 cup water
- Juice from 1 lemon
- 1.1 kg sugar
Passionfruit peach jam:
Makes 8-10 cups:
- 1.25kg peaches, peeled and chopped
- 1.25kg sugar
- 1 medium lemon, juiced
- 12 passionfruit, pulped
Passionfruit curd jam:
- Pulp from 6 passionfruit
- 1 tbsp fresh lemon juice
- 2 eggs
- 1 tsp butter
- 1 cup sugar
Steps
Passionfruit jam
- Wash the passionfruit well. Then cut in halves.
- Scoop the pulp out of the passionfruit. Put the pulp in a bowl and set aside.
- Cover half of the passionfruit shells in water. Let sit overnight.
- Add the soaked passionfruit shells and the soaking water to a large preserving pan or heavy based saucepan. Boil for 30 minutes or until the inner part softens.
- Scoop out the additional pulp and throw away the shells. Chop up the retrieved pulp.
- Mix the pulp, passionfruit flesh and water in a preserving pan or large heavy-based saucepan. Bring to the boil.
- Add the sugar and lemon juice. Stir to dissolve.
- Boil quickly until it reaches setting point. See Do a Setting Test for Jam for details.
- Transfer to sterilized jam jars. Seal, label and date. Keep in a cool and dry place. The jam will keep for a year or two. Refrigerate after opening.
Passionfruit peach jam
- Prepare the peaches. Peel and cut them into chunks.
- Place a layer of chunks into a large bowl. Sprinkle sugar over the top. Add another layer and sprinkle with sugar again. Continue until all the chunks are used up.
- Let the sugar soak into the peaches overnight. Leave in the refrigerator, covered.
- Add the peaches to a large preserving pan or heavy-based saucepan. Cook until soft.
- When softened, add the remaining sugar and the passionfruit pulp. Briefly warm the lemon juice and add it too. Stir through.
- Boil the mixture quickly. Test for setting point, when a gel forms; this stage will be reached after about 15 to 25 minutes of cooking.
- If gelling isn't occurring, add more lemon juice.
- Sterilize the jam jars during the boiling of the jam.
- Pour the jam into sterilized jars. Seal, label and date. Store in a cool, dry and dark place for 1 to 2 years.
Passionfruit curd jam
This recipe is technically a 'curd', rather than a jam, as it contains eggs and butter. As a result, it cannot be sealed and stored as a traditional jam would, but must be stored in the refrigerator, and has a limited shelf life.
- Pour all of the ingredients into a mixing bowl.
- Whisk together.
- Pour whisked mixture into a double boiler.
- Cook over a low and steady heat. Stir frequently. The mixture will begin to thicken as you stir, over a period of about half an hour.
- Pour the thickened jam into a clean jar. Seal.
Tips
- Store this jam in the refrigerator for up to one month. Discard if mould forms on the surface.
- See How to sterilize jars for details if you're not sure how to do this.
Things You'll Need
Method 1:
- Large preserving pan or heavy based saucepan
- Wooden spoon
- Sterilized jars for jam, with seals
Method 2:
- Large preserving pot or a heavy based saucepan
- Wooden spoon
- Sterilized jars for jam, with seals
Method 3:
- Mixing bowl
- Whisk
- Double boiler (or a bowl over a saucepan of water)
- Clean and sterilised jam jar
Related Articles
References
- https://www.youtube.com/watch?v=wdbrAKCxUq8
- https://www.youtube.com/watch?v=E2wyjD6grMY
- http://allrecipes.co.uk/recipe/46756/passion-fruit-jam.aspx
- https://www.eatwell.co.nz/recipe/8344/Delicious-oldfashioned-jam-recipes/
- https://www.newideafood.com.au/quick-peach-and-passionfruit-jam
- https://www.bbcgoodfood.com/recipes/passion-fruit-curd
- https://nchfp.uga.edu/how/can_07/storing_jams.html
- https://nchfp.uga.edu/how/can_01/sterile_jars.html