Homemade Passion Fruit Jam will add a wonderful tropical flavour to your toast, cakes and desserts! This small batch passion fruit jam recipe is easy to make with or without pectin powder.
Perfect addition to my Easy Yogurt Cake!
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It’s no secret that I adore the unique tart-but-sweet exotic taste of passion fruit! It’s the flavour behind the Passion Fruit Martini, hugely popular Pornstar Martini and its cake version.
I was recently gifted a small jar of passion fruit preserves and I loved it so much I set out to make my own homemade version of Passion Fruit Jam.
I tried a couple of different methods – both very easy – and I am totally thrilled with the results! Passion fruit jam is out of this world delicious, wonderfully tart and not too sweet.
Simply perfect for swirling through whipped cream or yogurt, spooning onto cakes or using to sandwich cookies. It also makes a wonderful edible gift of preserved tropical sunshine!
Get to know Passion Fruit
Passion fruit is a tropical fruit filled with a soft and juicy interior studded with edible black seeds. Also known as… Passion fruit goes by the lyrical name lilikoi in Hawai and maracujá Brazil.
We are most familiar with the smaller purple skinned variety (Passiflora edulis) in the UK, but there are other edible varieties as well, such as the larger yellow skinned Passiflora flavicarpa.
Soft Set Passion Fruit Jam
The thin membrane inside the tough outer skin of passion fruit is naturally high in pectin so it can be used to make a slightly soft set jam without added pectin powder.
Need to know: the purple skinned passion fruit variety which I used turns a vibrant plum colour when cooked. If you want to keep your passion fruit jam the sunny yellow of the pulp you must use the yellow variety.
You will need the pulp from several passion fruit, the reserved shells, granulated sugar and lemon or lime juice. A small knob of butter can reduce the amount of frothy scum in your jam. Alternatively you can simply skim off the top it using a spoon.
Passion Fruit Jam with Added Pectin
For this version of the recipe you will need pectin powder in addition to the passion fruit pulp, sugar and lemon juice. Sachets of pectin powder can easily be purchased in supermarkets or on Amazon.
Alternatively you can use preserving sugar (Jam Sugar) which has pectin and citric acid already added in.
How to Make Passion Fruit Jam
Give your passion fruit a quick wash in the sink, or in a large bowl full of water. Slice using a small sharp serrated knife and use a spoon to scrape the pulp and seeds into a jar, making a note of the weight. Keep the jar in the fridge until needed and reserve the shells.
Add the shells of the passion fruit to a large pot, cover with water and bring to the boil. Simmer for 30 minutes then strain, reserving the cooking water.
Scoop out the tender inner flesh discarding the outer skin. Use an immersion blender or food processor to blitz to a smooth purée. (Remember to use yellow passion fruit if possible).
Combine this purée with the passion fruit pulp you have in your fridge, the sugar, water and lemon juice in a large stainless steel pot. Stir over low heat to dissolve the sugar then increase heat and bring to the boil.
Reduce the heat to low and continue to simmer the jam, only occasionally stirring to make sure the fruit doesn’t catch. Add a small knob of butter to reduce any grayish bubbles (scum) forming.
Cook for approximately 15 minutes, or until the bubbles die down and the jam is glossy. Spoon a small amount onto a cold plate and run a finger through it – it should leave a clean trail. Better yet, use a digital thermometer to check it has reached setting temperature of 105°C / 220°F.
TOP TIP: Did you overcook your jam? Bring some unsweetened apple juice to a boil and stir into the hot jam, a little at a time, until it reaches the desired consistency. Remember the jam will set further as it cools.
Spoon the hot jam into (hot) sterilised jars, seal, cool and store in your pantry. Alternatively spoon the cooled jam into clean jars (I run them through the dishwasher) and store them in the fridge for up to a month.
Easy Passion Fruit Jam With Preserving Sugar
Watch the video for a demo of this version! Put the passion fruit pulp, sugar/pectin, water and lemon juice in a large stainless steel pot. Stir over low heat to dissolve the sugar then bring to a rolling boil.
Reduce to a simmer over low heat, adding the butter if using, and cook for 15 minutes stirring only occasionally to make sure the jam doesn’t stick. Spoon a small amount onto a cold plate and run a finger through it – it should leave a clean trail.
Spoon the hot jam into (hot) sterilised jars, seal, cool and store in your pantry. Alternatively spoon the cooled jam into clean jars (I run them through the dishwasher) and store them in the fridge for up to a month.
Here’s what you will need to make my jam recipe!
- A stainless steel pot (do not use reactive pots such as cast iron)
- Small jam jars with lids (I love these 4oz Ball jars) or you can reuse any lidded clean jam jar
Serving Suggestions
HAVE YOU MADE MY PASSION FRUIT JAM RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Give your passion fruit a quick wash in the sink, or in a large bowl full of water. Slice using a small sharp serrated knife and use a spoon to scrape the pulp and seeds into a jar, making a note of the weight. We will be using 1:1 sugar to fruit ratio in this jam. Keep the jar in the fridge until needed and reserve the shells.
Add the shells of the passion fruit to a large pot, cover with water and bring to the boil. Simmer for 30 minutes then strain, reserving the cooking water.
Scoop out the tender inner flesh discarding the outer skin. Use an immersion blender or food processor to blitz to a smooth puree.
Combine the purée, passion fruit pulp, sugar, water and lemon juice in a large stainless steel pot. Stir over low heat to dissolve the sugar then increase heat and bring to the boil.
Reduce the heat to low and continue to simmer the jam, only occasionally stirring to make sure the fruit doesn’t catch. Add a small knob of butter to reduce any grayish bubbles (scum) forming.
Cook for approximately 15 minutes, or until the bubbles die down and the jam is glossy. Spoon a small amount onto a cold plate and run a finger through it – it should leave a clean trail.
Spoon the hot jam into (hot) sterilised jars, seal, cool and store in your pantry. Alternatively spoon the cooled jam into clean jars (I run them through the dishwasher) and store them in the fridge for up to a month.
Passion Fruit Jam With Preserving Sugar
Put the passion fruit pulp, preserving sugar and water in a large stainless steel pot. Stir over low heat to dissolve the sugar then bring to a rolling boil.
Reduce to a simmer over low heat, adding the butter if using, and cook for 15 minutes stirring only occasionally to make sure the jam doesn’t stick.
Spoon a small amount onto a cold plate and run a finger through it – it should leave a clean trail.
Spoon the hot jam into (hot) sterilised jars, seal, cool and store in your pantry. Alternatively spoon the cooled jam into clean jars (I run them through the dishwasher) and store them in the fridge for up to a month.
Passion Fruit Jam With Pectin Powder
Combine the sugar and pectin powder in a bowl. Put the passion fruit pulp, sugar / pectin, water and lemon juice in a large stainless steel pot. Stir over low heat to dissolve the sugar then increase heat and bring to the boil.
Reduce the heat to low and continue to simmer the jam, occasionally stirring to make sure the fruit doesn’t stick to the bottom of the pot. Add a small knob of butter to reduce any grayish bubbles (scum) forming.
Cook for approximately 15 minutes, or until the bubbles die down and the jam is glossy. Spoon a small amount onto a cold plate and run a finger through it – it should leave a clean trail. Spoon into sterilised jars.
Calories: 1350kcal | Carbohydrates: 323g | Protein: 22g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 325mg | Potassium: 3553mg | Fiber: 106g | Sugar: 197g | Vitamin A: 13099IU | Vitamin C: 306mg | Calcium: 125mg | Iron: 16mg
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