Passionfruit Jam
Bright, tropical, and irresistibly tangy, this Passionfruit Jam captures the bold flavour of fresh passionfruit in a smooth, golden spread. It’s ideal for toast, yoghurt, desserts or gifting.
How long will it take?
45 minutes
What’s the serving size?
Makes approx. 500 mL jam
What do I need?
- 2 ½ cups fresh passionfruit pulp, from approx. 16 passionfruit
- 1 ¾ cups caster sugar
- 1 tbsp + 1 tsp lemon juice
- ¼ cup water, optional for consistency
How do I make it?
- Cut passionfruit in half and scoop the pulp into a bowl.
- If desired, strain half the pulp through a sieve to remove seeds. Keep the rest unstrained for texture.
- Add passionfruit pulp, sugar, and lemon juice to a saucepan over medium heat.
- Cook, stirring until the sugar dissolves. Add water if needed to adjust consistency of jam.
- Increase heat and bring the mixture to a gentle boil. When boiling reduce heat and simmer for 15-20 minutes, stirring frequently.
- The jam will thicken slightly as it cooks. You can do the “plate test” to check: place a spoonful of jam on a cold plate, leave it to sit for a few seconds, and then run your finger through it. If it wrinkles or leaves a clear path, it is ready.
- Pour hot jam into sterilised jars, seal, and let cool. Store in the fridge for up to 3 weeks.
TOP TIPS
- Want a smoother jam? Strain out all the seeds before cooking.
- Add grated ginger or vanilla extract for a twist on the classic Passionfruit Jam flavour.
- If you like a firmer set jam, you can add 2 teaspoons of powdered pectin or a grated green apple (a natural source of pectin) to the jam mixture.
