Passion Fruit (Lillikoi as we say in Hawaii) Jam Recipe

You will not need to add pectin.  I don't usually mess with the stuff myself, and just add fruit with high pectin content if what I'm using (say pineapple) is low.  I like the old fashioned boil it down method.  Since lillikoi are dropping off the vines around our place and this jam is an old favorite, I thought I'd share the secret recipe.

Passion Fruit have a thin tough outer yellow (unless you have the purple variety) shell (which resists fruit flies nicely) and a thicker, fibrous inner white shell with lots of pectin, and then the fruit and seed mixture inside.

You will be using both the juice and inner white shell.  First wash the fruits, then cut each one in half, scoop out the juicy pulpy seedy part and reserve in a jar.

Then take half the shells (I use the nicer looking ones - without fruit fly stings) and set in a large bowl.  Cover with water, top with a plate to keep submerged, and let sit on your counter overnight or 24 hours.  The next day, dump shells and water into a large pot and bring to a boil, turn down heat and simmer for about 45 minutes.  Pour into a colander (saving enough of the water for later) and let the shells cool down enough to handle.

Now you take a spoon and scoop out the softened, thick inner pulp, discarding the brittle outer shell.  You can either chop the pulp finely or put into a food processor.  I like the jam with a bit of texture, rather than blending smooth.

Passion Fruit Jam

Ingredients: (adjust to the amount you have)
36 passion fruits (or 6 cups juice)
half the shells reserved and cooked, pulp chopped finely (see above)
1 1/2 cups water
3-4 cups sugar
3 tablespoons lemon juice

When you are ready, juice the fruit to separate out the seeds.  I use an Acme juicer, which is centrifugal so the seeds don't get crushed into the juice.  Add your chopped pulp to the juice, reserved water, lemon juice and sugar in a medium saucepan.

Bring to a brisk boil, stirring constantly until sugar is dissolved.  You will need to stir frequently to keep the jam from sticking to the bottom and burning, as I have been known to do. Then I tell myself that the hint of caramelized fruit is nice. Ha.  Boil rapidly until set.  Ladle into clean, sterile jars and label if you like.

Now that is a vibrantly flavored, delicious jam for your toast, scones or inside of cookies or tarts.  Going over to Hearth 'n Soul Blog Hop for this week, hosted by Swathi, check it out.