Passion Fruit Jam

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Passion Fruit JamI’m a big “fruit-head”. I go crazy when I see gorgeous fruits at the market, even when I’m travelling. So many varieties, so many choices, they all look so gorgeous, all so tempting. I always end up buying too much and there’s not enough space in my fridge.. sigh. Sometimes the fruits turn old and wrinkled before I’m able to finish them, so I turn the fruits into jam.

We’re so fortunate to have gorgeous homegrown passionfruits, which I love using for my breakfast, on yogurt, or jazz up my salad. Passion fruits give out the most beautiful, sensual fragrance but they aren’t the prettiest looking fruits when ripe. You have to wait for the fruits to wrinkle, cut them open and eat only the pulp with seeds. Norbert loves it when I brought him my homemade passionfruit jam on my visit to Europe. He proudly brought it to work for his lunch, I think to show his colleagues this exotic jam which they can’t get in the Dutch stores.

The whole fruit will be used to make jam. Don’t throw away the passion fruit skin, there are tons of pectin in the pulp from under the skin, to thicken the jam. But don’t overdose the amount of skin as it does have a slight bitterness that may overpower the lovely passiony-fruity flavours. I love adding the seeds to the jam, gives it a nice crunch.

For readers who do not have access to fresh passion fruits, look for passion fruit puree (frozen or concentrated). Heat it up to turn it into liquid and add pectin to thicken it. You will get jam (minus the seeds). I’ve seen Boiron Passion Fruit Puree (frozen) at Pastry Pro in Kepong.

Passion Fruit Jam

Great as plain old jam with toast or use as a filling for pastry or a topping for cheesecakes, or make ice creams with it.. And oh slather some on cut cheese, they taste amazing together.

Have you made your own jam before?

4.8 from 4 reviews
Passion Fruit Jam
 
Prep time
Cook time
Total time
 
Author:
Serves: about 250g
Ingredients
  • 10 Passionfruits
  • juice of ½ Lemon
  • 1 cup Raw Unprocessed Sugar
Instructions
  1. Wash the passionfruits. Halve and scoop out the pulpy seeds. Put aside in the fridge.
  2. Put half the quantity of the shells in a pot and fill with enough water to just cover the tops. Boil for about 30 - 40 mins or until it turns translucent and soft. Drain & cool for easier handling. Save 1 cup of boiled liquid.
  3. When cooled, scoop out the inner flesh and discard the papery skins. Pulse in a food processor or blender until a smooth puree.
  4. Add to reserved seeds together with the lemon juice, reserved liquid and sugar in a deep stainless steel pot. Stir over medium heat until all the sugar has dissolved. Then bring to a boil. Reduce to fire to low, let it simmer for 15 mins without stirring too much except for the occasional scrape or two with a wooden spoon to make sure it doesn't stick to the bottom and burn.
  5. Turn off heat and skim scum from the jam surface with spoon.
  6. Let it cool before ladling into clean, sterilized jars. Close lid and leave the jars upside down for 10 minutes. The jam will thicken up as it cools and store in the fridge. ***Do NOT add cold food to hot jars, or hot food to cold jars otherwise the jar will shatter.
    Passion Fruit Jam Passion Fruit Jam
    Passion Fruit Jam Passion Fruit Jam
    Passion Fruit Jam

 

Note: A clean sterilised jar is essential to the success and longevity of the jams. Dirty or jars that have not been sterilized properly will infect the food inside and it will spoil very quickly and need to be thrown away. 2 easy methods I like:

1. Hot Water Bath: Place jars and lid in a big pot of boiling water, make sure the water fully cover the jars and boil for 10 minutes. Remove the jars only when needed. Be very careful when removing the jars using tongs.
2. In the Microwave: Wash the jars and leave them a bit wet. Microwave the jars (not the lid) on high for 1 minute.

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25 Comments

  1. Can I substitute bottled lemon juice for the 1/2 lemon or perhaps limes instead of lemons? I’m not sure if I’ll be able to get fresh lemons. If using limes/ bottled lemon juice what quantity should I use?

  2. This was great… We added ginger and it was spectacular!!

  3. I just love the strong rich taste of passion fruit..I searched the net…and your recipe is the best..( I used less sugar)…. It’s not yet finished lol..but it taste awesome…..Oohh can’t wait to try on crackers…thank you..I’ve book marked you..

    Ps: I also made the syrup to add to deserts..

  4. Thanks Shannon I dont know about the USA, but here in Australia now they are a delicacy, dont see them ofter so when I get them I make up the jam and hide it for me.
    they cost more than $1 ea.

  5. aloha.
    is it canning jars you use, or jars with regular lids?
    will turning a canning jr upside down cause the jam to leak out? many thanks from a novice!

    • Aloha Sarah. I use jars with regular lids, we don’t have canning jars in Malaysia. I also just learned about canning last year, so can’t help you much. There’s plenty of expert sites on canning if you google it. All the best!

  6. What a wonderful recipe. I searched for a recipe for passionfruit jam and yours sound definitely the best. Yesterday I cooked it. I love it. The jam is fruity and a bit sour. Thanks a lot!

  7. Hi. The recipe is wonderful, but I am wondering if you are the same person as the one who wrote a startlingly similar post on this website: http://www.foodista.com/recipe/2H34CKDC/golden-passionfruit-jam

    I am hoping you are the same person – as it is uncanny how similar they sound.

  8. I gathered that the particular cultivar of the passion fruit shown in the pictures here is super sour, no matter how ripe.

    We had been growing passion fruit in Lima Peru (South America), having bright orange shells and colourless pulp covering black seeds.

    The South American cultivar is, I think, the best-tasting of all – sweet, juicy and with that characteristic aroma but COMPLETELY without that dreaded sourness.

    Peter (Hong Kong)

  9. Just made my first ever batch of markisa jam using fruit from my garden. The consistency of the jam is good but there is a slight bitter after taste – I ll use a bit less pulp next time. I ll also use more sugar. I enjoy sour flavours but I know my kids will out shout “too sour”. Not bad for a first attempt and I will definitely try again. I guess markisa is different from country to country. The ones in the shops here in Indonesia are quite sweet but mine are very asam – will just readjust recipe a bit next time. Thanks for sharing your recipe!

    • Carolyn, I’m so envious of your markisa plant. How I wish I live on a landed house, there’s so much I can do on my apartment balcony. Thanks for your update, bravo on your first attempt. Not only is the fruit different from country to country, everyone’s tastebud is different too. I take less sweet, so readjust the amount of sugar to your liking

  10. I tried this recipe using passion fruit from my garden but the jam didn’t set. What did I do wrong?

    • Hi Jo, sorry for late reply, year end has been crazy. Can you give me more description about your cooking process? I just got to know that passion fruits from south america are really small. The ones I use are really big, two can fit into my palm.
      It could be there’s not enough enough inner flesh to thicken the jam. You can add some pectin to it.

      • Thanks Shannon, I’m grateful for the reply, I imagine you are super busy at this time if year. I doubled the recipe and have just read elsewhere that it’s not good to do that as it makes it difficult to get the jam hot enough quickly enough. I’m in Australia and the passion fruit are about the size you describe: bigger than a large egg. I’ll try the recipe again with the quantities you suggest and then try adding pectin. Would the age of the fruit make a difference? Some of my fruit were pretty wrinkled.

        • Hi Jo, I don’t think doubling the recipe has the effect of getting the jam boiled fast enough because it’s the same like making other fruit jam. Adding more sugar will thicken it too. If you were to use pectin, you don’t have to add the passionfruit inner pulp. Pectin are normally used to thicken jam. Highly wrinkled passionfruit might have less inner flesh..

  11. THANK YOU! This recipe is great for someone who has never made passionfruit anything (or even jam) before.
    I needed to make passionfruit cupcakes for my friend’s birthday, and no store I could find sold passionfruit jam. After stopping at the 5th grocery store, I noticed they sold actual passion fruit. I looked this recipe up on my phone, bought some, and decided to wing it. As a total novice, this recipe is fool proof! Thank you for the detailed instructions and the pictures.

    (I used them as the filling for a coconut cupcake, topped with rum & orange flower cream. They are SO GOOD–and it is largely because of this jam!)

  12. Love, love , love passion fruits. I have made passion fruit curd (to go with my green tea and passion fruit polenta cake) but never thought to make it up as jam. Sound a lot easier, and less fattening! Luckily passion fruits are easy to find but unfortunately the Scottish climate doesn’t permit a homegrown option. Lucky you!
    kellie@foodtoglow recently posted..Apricot and Citrus No-Bake Bars + A Book ReviewMy Profile

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