Passionfruit Jam Recipe

Passionfruit Jam on toast with jam jar in background.

5 from 1 vote

Easy to make with just a handful of ingredients, passionfruit jam is a wonderful way to preserve the fabulous taste of passionfruit.

Prep Time15

Cook Time20

Total Time35

Course: Condiment

Cuisine: Australian, British, New Zealand, South African

Servings: servings

Calories: 62kcal

Author: Libby Hakim

Equipment

preserving pan or large frypan

Ingredients

1 cup passionfruit pulp (250ml) (12-15 passionfruit - retain ½ of the skins)
1 cup caster sugar (superfine sugar) (220 grams)
1 pinch salt

Instructions

Rinse the passionfruit in cold water.
Halve the passionfruit horizontally and scoop out the passionfruit pulp. Set aside the passionfruit pulp. Discard half of the passionfruit skins and retain half.
Place half of the passionfruit skins in a saucepan and cover with water. Boil for 15 minutes or until tender.
Scoop out the soft inner pulp and discard the hard outer layer of skin.
Place the inner pulp, passionfruit pulp, sugar and salt in the preserving pan or large frypan. Heat over low heat, stirring, until sugar has dissolved. Bring to the boil and then, stirring from time to time, simmer for 5-10 minutes or until the mixture becomes thick and glossy and starts to grip to the bottom of the pan when stirred.
Pour into jars and secure lids. Allow to cool and then store in fridge (or on pantry shelf until opened if you follow your own canning processes).

Notes

Storing: Once cooled, place the jars in the fridge and store for up to 3 months (unopened) or 2 months (once opened). There is the option of "canning" this jam so you can store it for longer periods on the shelf in your pantry. However, you'll need to rely on your own knowledge of canning and preserving as the process is too extensive to cover here.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

For best results:

Choose fresh, ripe passionfruit.
Keep stirring more frequently towards the end of the cooking time and be careful not to burn the jam. Turn the heat down if it starts to simmer too rapidly.

Nutrition