If you have found this post looking for a passionfruit jam recipe, you may be interested in knowing that I made it again adding the pulp after the setting point was reached. I prefer the resultant jam. Here is a link to that post.
Hello, everyone. We are back after our little break. A good time was had by all.
Thank goodness, the passionfruit and tomato situation seems under control for the time being. The passionfruit have all but finished, the San Marzano tomatoes are ripening at a moderate rate and the self-sown cherry tomatoes are yet to peak.
During the passionfruit flush, I searched the web for ‘passionfruit jam’. I was amazed to find that there, actually, was such a thing. Passionfruit pulp is very low in pectin but, it appears, the soft white inner part of the shell is very high. Recipes for passionfruit jam use this part of the fruit to provide the required pectin. If you try to make jam just using the pulp, you end up with passionfruit syrup. Lovely, but not what we are looking for here.
As you can tell from the photo, my jam is very firm and, for once, I didn’t overcook it. I boiled it until it just reached 105°C (the temperature at which jam ‘sets’) then whipped it off the heat. It just goes to show there is a lot of pectin in those shells.
Subsequent to making this jam, I searched the web, again, but this time for ‘passionfruit skin jam’ (which is, essentially, what this recipe is). I found an Australian Women’s Weekly recipe which adds the pulp after setting point is reached. That would make a softer jam. I would try it, if not for the fact that I don’t think I will be getting many more passionfruit this season. Maybe next year.
When making the jam, I put the pulp through my electric mouli to remove all the seeds and then put two teaspoons of seeds back. The recipe did not call for this but I didn’t like the idea of seeds galore in my jam. It is a preference thing: to strain or not to strain. If you want to strain the seeds and don’t have an electric mouli, put the pulp in a food processor and pulse it a few times to release the pulp from the seeds, then put the pulp through a stainer. Push down hard to get as much pulp as possible. If you strain the pulp, I wouldn’t bother putting any seeds back (like I did). They don’t add much to the appearance of the jam.
Interestingly, the jam takes on the colour of the skins. If you have purple passionfruit, you will end up with purple jam and if you have yellow passionfruit, you will have yellow jam. My passionfruit are Red Panama and my jam is a very similar colour to quince jam.
I found this recipe on the Australian Reader’s Digest site. Here is the link to the original.
These quantities make about 1 litre.
- 24 passionfruit
- juice of 1 lemon
- 1.1 kg sugar
- Wash the passionfruit then cut them in half and scoop out the pulp. Put the pulp in a bowl, cover and refrigerate until required.
- Put half of the passionfruit shells in another bowl (discard the other half). Cover with the water and leave overnight.
- Transfer the shells and the water to a pot and boil for about 30 minutes, or until the insides of the shells are translucent and tender.
- Drain the shells, retaining the cooking water.
- Scoop out the soft inside part of the shells and discard the papery outside.
- Either chop (if you like your jam chunky) or process/blend (if you like it smooth) the retained soft inside part of the shells. I blended mine with a stick blender.
- Put the blended shells, reserved passionfruit pulp and one cup of the reserved water into a large pot and bring to the boil.
- Add the lemon juice and the sugar, stir until the sugar dissolves and then boil rapidly until setting point is reached. Either check the temperature – 105°C – or test a small amount on a cold saucer.
- Pour into hot sterilised jars and seal.