How to Make Passionfruit Jam

Passionfruit makes excellent jam or spread. This is a great way to use up excess passionfruit in a way that can be enjoyed on toast, crumpets, muffins and bagels.

Ingredients

Passionfruit jam:

Pulp from 24 passionfruit
1 cup water
Juice from 1 lemon
1.1 kg sugar

Passionfruit peach jam:
Makes 8-10 cups:

1.25kg peaches, peeled and chopped
1.25kg sugar
1 medium lemon, juiced
12 passionfruit, pulped

Passionfruit curd jam:

Pulp from 6 passionfruit
1 tbsp fresh lemon juice
2 eggs
1 tsp butter
1 cup sugar

Method 1

Method 1 of 3:

Passionfruit jam

1
Wash the passionfruit well. Then cut in halves.
2
Scoop the pulp out of the passionfruit. Put the pulp in a bowl and set aside.

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3
Cover half of the passionfruit shells in water. Let sit overnight.
4
Add the soaked passionfruit shells and the soaking water to a large preserving pan or heavy based saucepan. Boil for 30 minutes or until the inner part softens.^{[1]
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5
Scoop out the additional pulp and throw away the shells. Chop up the retrieved pulp.
6
Mix the pulp, passionfruit flesh and water in a preserving pan or large heavy-based saucepan. Bring to the boil.
7
Add the sugar and lemon juice. Stir to dissolve.^{[2]
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8
Boil quickly until it reaches setting point. See How to do a setting test for details.
9
Transfer to sterilized jam jars. Seal, label and date. Keep in a cool and dry place. The jam will keep for a year or two. Refrigerate after opening.^{[3]
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Method 2

Method 2 of 3:

Passionfruit peach jam

1
Prepare the peaches. Peel and cut them into chunks.
2
Place a layer of chunks into a large bowl. Sprinkle sugar over the top. Add another layer and sprinkle with sugar again. Continue until all the chunks are used up.
3
Let the sugar soak into the peaches overnight. Leave in the refrigerator, covered.
4
Add the peaches to a large preserving pan or heavy-based saucepan. Cook until soft.
5
When softened, add the remaining sugar and the passionfruit pulp. Briefly warm the lemon juice and add it too.^{[4]
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6
Boil the mixture quickly. Test for setting point, when a gel forms; this stage will be reached after about 15 to 25 minutes of cooking.^{[5]
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- If gelling isn't occurring, add more lemon juice.
- Sterilize the jam jars during the boiling of the jam.
7
Pour the jam into sterilized jars. Seal, label and date. Store in a cool, dry and dark place for 1 to 2 years.

Method 3

Method 3 of 3:

Passionfruit curd jam

This recipe is technically a 'curd', rather than a jam, as it contains eggs and butter. As a result, it cannot be sealed and stored as a traditional jam would, but must be stored in the refrigerator, and has a limited shelf life.

1
Pour all of the ingredients into a mixing bowl.
2
Whisk together.
3
Pour whisked mixture into a double boiler.
4
Cook over a low and steady heat. Stir frequently. The mixture will begin to thicken as you stir, over a period of about half an hour.^{[6]
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5
Pour the thickened jam into a clean jar. Seal.

Community Q&A
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Question

How do I get the most juice out of a passionfruit?

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To get the most juice from the passionfruit, try the following method: Cut the passionfruit in half and scoop out the pulp. Place the pulp into a saucepan. Heat the pulp gently until hot. Once heated, remove from the heat and gently pour the pulp through a strainer into a bowl. The heat will draw forth as much juice as possible. Allow to cool before using in drinks or for cooking with.
Question

Can I freeze passionfruit?

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Certainly, passionfruit can be frozen, either whole or just the pulp (add pulp to ice-cube trays and transfer once frozen). Place inside a freezer bag or freezer-proof container and place in the refrigerator. Date and name it so you know what it is.
Question

Is passionfruit healthy?

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Yes, passionfruit is a healthy fruit. It is a good source of fiber and contains potassium and vitamins A and C. It also makes the perfect low-calorie, healthy snack!