Passion Fruit Jam

Making Passion Fruit Jam

Wash your fruit well and then cut them in half crosswise and scoop out the pulp and seeds. Store the pulp and seeds in your refrigerator.

Soak the shells in 2 cups of water for 24 hours in your refrigerator, then boil the shells for 12 minutes. When they’re cool, scoop the white flesh from the hard outer shell. In your blender, combine this white flesh pulp with ¼ cup water and blend until well mixed.

Place the pulp with seeds that you've stored in your refrigerator into a juicer to extract the seeds. Use a low speed on your juicer so the seeds don’t chip and end up in the liquid with the pulp.

Combine the blended pulp from the shells with the de-seeded pulp and 2½ cups sugar. Cook in a saucepan at a rapid boil until the mixture thickens.

Sterilize four 4-oz. canning jars and lids in a pan of boiling water for 10 minutes. Then remove them from the water with tongs and set them upside down on a clean kitchen towel.

Pour the hot mixture into the canning jars, seal with their sterilized lids and allow to cool. If you pour hot jam into hot jars, they should seal without putting them through a hot water bath. If any jars fail to seal, keep them in the refrigerator and use them within two weeks.