Whole Passionfruit Jam Recipe
How to make Whole Passionfruit Jam
Method
- Rinse the passionfruit well and remove any stalks. Cut in half, scoop out the pulp and set aside.
- Place the skins in a small, heavy-based saucepan and cover with water. Set over a high heat, bring up to boil then reduce to a simmer. Place the lid ajar and cook for 40 minutes. The insides of the skins should be plump and purple. Strain and allow to cool.
- Use a spoon to scoop out the softened fleshy insides of the passionfruit skins, discarding the outer layer of thicker skin. Mash or roughly chop the flesh.
- Place the flesh back into the pan with the caster sugar, lime juice and reserved passionfruit pulp. Stir until sugar dissolves and bring to the boil over a high heat. Reduce to a gentle simmer for 30 minutes until thick and jammy, stirring every now and then.
- Pour into hot, sterilised jars and seal.
Optional: It’s important that you use a heavy-based pan, so the jam doesn’t stick to the base and burn. This will keep in the fridge for a month in a well-sealed jar.
Tip: *The additional teaspoon of lime juice can be added if the jam doesn’t set well enough.