This Passion Fruit Jam is an excellent way to preserve an abundance of this lightly floral, fruity, and citrusy-flavored fruit. The results will be a beautiful orange-coloured jam that is sweet, sticky, and tangy. It can be used on toast, yogurt, ice cream, cake and more.
We had one crazy vine produce a bumper crop of over 50 kilos (110 pounds). Looking for ways to use it all I found that this passion fruit jam recipe is wonderful for preserving the taste of fresh passion fruit for the future. While passion fruit originated in South America, they now grow in other parts of the world. In Hawaii they are called Lilikoi and Maracuaya in Spanish.
This passion fruit jam is a simple combination of ingredients including passion fruit, sugar, pectin powder, lemon juice, vanilla, and salt, which allows the taste of the passion fruit to shine. The sugar, lemon juice, and salt are all added for flavor but they are also essential for helping preserve the fruit.
Ingredients
As with other types of jam, this recipe only require a few ingredients, which should all be easy to find. Here is what you will need to make it:
- passion fruit pulp - from fresh passion fruits, or frozen and thawed
- salt
- sugar
- pectin powder
- lemon juice
- vanilla extract
See recipe card for quantities.
Instructions
Making passion fruit jam is similar to making other types of jam, except you may not have worked with passion fruit pulp before. Here is how you can make this gorgeous, orange-coloured jam.
- Wash the passion fruits. Then, cut circles out of the tops and scoop out the flesh. Measure out 1 cup of the flesh.
- Add the measured pulp into a small saucepan with the salt. Bring it to a boil over medium heat.
- In a bowl, whisk the sugar with the pectin powder until combined. Stir the sugar mixture into the passion fruit pulp followed by the lemon juice.
- Stir the jam until it comes to a boil again. Then, reduce the heat to a simmer and allow it to cook for 3 minutes. Turn off the heat and stir in the vanilla.
- Place the jam in 1 sterilized 12-ounce jar or several smaller ones. Seal it with a lid. (Turning the hot jars upside down for 5 minutes will help create a suction seal.) Allow the jar to cool for 24 hours without moving it (this will allow the pectin to set the jam).
- Store the jam in the fridge, where it will keep for several months. However, once opened, the jam should be consumed within 1 month.
- If you would like to store the jam for longer without refrigeration, you can process them in a water bath canner for 10 minutes.
Hint: Make sure you whisk the pectin powder and sugar together thoroughly as this will prevent clumping.
Variations
While this jam recipe is amazing as it is, you may decide you would like to change it up if you make several batches of it. Here are some ideas for how you can vary it:
- Make Passion Fruit Ginger Jam - If you love jam with an undertone of ginger, simply add some minced ginger into the passion fruit pulp as it cooks. It will add a lovely, fragrant gingery taste to the passion fruit and compliment its sweet and citrusy nature perfectly.
- Make Passion Fruit Chili Jam - Jams with a hint of spice are great served with cheese and crackers. To make a passion fruit chili jam, you can add some dried cayenne pepper or finely chopped fresh jalapeño into the fruit mixture as it cooked. Feel free to add however much or how little you would like into the jam.
- Make Strawberry Passion Fruit Jam - If you don't have enough passion fruit on hand but have plenty of strawberries, you could replace some of the passion fruit puree with blended strawberries instead. This will result in a red jam with more of a berry flavour.
Storage
These jars of maracuya jam can be stored in the fridge for several months if they are left unopened. However, once opened, they should be consumed with 1 month's time.
Top tip
Rather than cutting your passion fruits in half to extract the pulp, cut out circles on top before you spoon out the insides. This will result in you getting less juice in the pulp mixture, which will help the jam set better.
FAQ
Yes, it is! However, a lot of it is in the peels, which isn't included in this jam recipe. As a result, this passion fruit jam recipe relies on the addition of pectin powder to help it set.
Due to the fact that passion fruit has a looser, pulpy interior, it is best either frozen in ice cube trays (which can then get added into recipes later on) or made into jam.
Yes, if you prefer your jam to not have seeds in it, simply strain the puree through a fine-mesh strainer to separate the pulp from the seeds.
To make passion fruit jam, you simply cook passion fruit puree with sugar, pectin powder, lemon juice, and salt on the stove for a few minutes. Then, you stir in vanilla before placing it in jars to seal. Since passion fruit has a gelatinous pulp, it doesn't need very much cooking to help it break down into a jam-like consistency.
Passion fruit jam is wonderful for not only spreading on bread or toast, but also drizzling on yogurt or ice cream, using as a glaze on roasted meat, using as a filling in pastries, etc.
Fresh passion fruit is delicious to eat on its own, however, if you are looking for more uses for it, consider adding it to smoothies or using it in cocktails. You could also freeze the pulp in ice cube trays and then place the cubes in freezer bags in the freezer for later use.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this passion fruit jam recipe:
Recipe
Passion Fruit Jam Recipe
Ingredients
- 1 cup passion fruit pulp from about 6 fresh passion fruits
- 1 pinch salt
- 1 cup sugar
- 1 teaspoon pectin powder
- 1 teaspoon lemon juice
- ¼ teaspoon vanilla extract
Instructions
- Wash your fresh passion fruits. Cut out a circle at the top and scoop out the pulp from the inside (this method is less messy and results in less juice loss compared to cutting the passion fruits in half).
- Add the passion fruit pulp to a small saucepan together with the salt and bring to a boil over medium heat.
- In a bowl whisk together the sugar and pectin powder until very well combined (unmixed pectin will clump up). Stir the sugar mix into the boiling passion fruit pulp. Add the lemon juice.
- While stirring let the jam mixture come to a boil again, then turn down heat and boil for 3 minutes. Turn off the heat and stir in the vanilla extract.
- Pour into a sterilized jar (1 12-oz jar or several smaller ones) and close the lid. Let the jam ja cool at room temperature for about 24 hours without moving it (to let the pectin set). Then store in the fridge. It will last for several months unopened. Best to consume within 1 month after opening.
- For shelf stable storage, process the jar in a water bath canner for 10 minutes.
- Passion fruit jam is great on buttered toast, mixed with yogurt or cottage cheese, or used as a cake filling.
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