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Recipe: Passionfruit Jam

Preserving - Jams, Jellies
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Passionfruit Jam
Yield: 1 3/4 kg (3 1/2 lb)

24 passionfruit
5 cups (1 1/4 ltr.) cold water
1 cup (8 fl oz) water
1 lemon
5 cups (2 1/2 lb) sugar

Wash fruit well. Scoop out the pulp from the passionfruit and retain. Take half the passionsfruit shells and put with the first measure of water into a bowl and leave to stand overnight.

Bring to the boil with the water and boil for about 30 minutes, or until inside of shells are tender. Scoop out this pulp and discard the thin paper skin that remains. Discard the cooking water.

Chop or mash the pulp and put into jam pan with fruit pulp and seeds. Add the second measure of water and bring to the boil. Add the juice of the lemon. Add sugar and boil briskly until the jam will set when tested.

Allow to cool 10 minutes before pouring into hot, dry jars. Seal and process in water bath canner for 10 minutes.

I am sorry, but I don't have any measurement on how much 24 passionfruit makes. We don't have them here. One place said to use 1 cup fruit to every 3/4 cup sugar. This is the only thing I can find on it.
MsgID: 205047
Shared by: Linda Lou,WA
In reply to: ISO: Passion Fruit jam/preserve recipe??
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Passion Fruit jam/preserve recipe??
  Eileen, Bay Area CA
2 Recipe: Passionfruit Jam
  Linda Lou,WA
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