As you all know, I recently made passionfruit jam (and did a post on it). I was intrigued by the idea of making jam from the soft inside part of the passionfruit shells so I decided to give it a go. I was very pleased with the result. The jam tastes amazingly good but is quite thick and both Maus and I prefer our jam to be on the runny side.
After I made my first batch, I found another recipe where the passionfruit pulp was not added to the jam until after setting point had been reached. This variation appealed to me for two reasons. Firstly, I have read, several times, that cooking passionfruit pulp adversely affects the taste and, secondly, I thought by adding the pulp back later, the jam would be runnier.
Luckily, even though it is the end of the passionfruit season, I was able to rake up the requisite 24 passionfruit to give this technique a go.
The jam was lovely. The passionfruit flavour was even stronger than my first batch. It was tangy and fresh, just like the fruit, and the consistency was perfect.
You will note from the photo that I didn’t strain the seeds out this time. To strain or not to strain … it is still the question. Do as you will. I am surprised that the seeds don’t bother me at all and they make the jam really look like passionfruit jam.
All in all, I am very, very happy with this batch. If I make passionfruit jam again, I will most certainly prepare it this way.
I decided to do another post on the recipe so you only need to access one page for the recipe.
The photo below is the scooped out inside part of the shells which form the basis of the jam. Weird looking I know, but they make a great jam. Give it a go if you ever have excess passionfruit.
Here is the recipe, again, with the amended method. These quantities made 6 jars of jam.
- 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.
- Add one cup of the reserved cooking fluid to the retained shells and process or blend until completely smooth. I blended mine with a stick blender.
- Put the blended shells into a large pot and bring to the boil.
- Add the lemon juice and 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.
- Remove the jam from the heat and pour in the retained passionfruit pulp. Stir to combine.
- Pour into hot sterilised jars and seal.
Refrigerate after opening.