You’ll need special canning jars, lids, and rings (read more about canning equipment here) to make this homemade jam shelf-stable, but the process isn’t difficult.

Remove from heat and proceed with canning instructions. Add sugar mixture to boiling juice and return to a boil. While this is heating, combine the sugar and pectin in a bowl, mixing thoroughly. Making the Jamīring the liliko’i juice and calcium water to a boil in a large pot. (1 cup pulp, use 2 cups water.) Blend for 30 seconds again, strain, and add this juice to the full-strength first batch. Return the thick pulp and seeds to the blender and add twice as much water as pulp. Run the pulp through a chinois, food mill, or fine sieve to remove the seeds. Your goal here is to break the fibrous attachment between the pulp and the passion fruit seeds - without actually chopping up the hard black seeds. Once the blender container is full, run it on medium speed for 30 seconds or so. Separating the Passion Fruit Pulp From the Seeds I like to preserve this passion fruit jelly in small jars so that I can take them with me as gifts when I visit family and friends on the mainland. Use a knife or spoon to scoop the pulp out of the shell and into your blender. Shifting the knife closer to one end means that the passion fruit pulp ends up in one half most of the time. If you cut the fruit in half, you’ll end up with pulp in each half, and you’ll need to handle it twice. You can cut the fruit however you like, but I’ve found that cutting about an inch off one end saves time, rather than cutting each passion fruit in half. Use a sharp knife (I prefer a serrated one) to cut through the passion fruit shell. The calcium water is added directly to the fruit. The dry pectin is mixed with the sweetener before being added to the fruit. The standard pectin brands use an obscene amount of sugar in my opinion, often requiring equal amounts of sugar and fruit! This product uses a low methoxyl method and calls for using two different ingredients, which are included in the box: pectin (the large packet) and calcium powder (the small packet). This is the only pectin I use anymore as it allows me to use much less sweetener. Pectin – This recipe is made using Pomona’s Universal Pectin. Use your favorite brand of granulated cane sugar. Sugar - Sugar is required for the setting of the jam, but it also balances the tart rhubarb. Passion fruit pulp - If you have access to fresh fruit, lucky you! But if not, you can use prepared passion fruit pulp, often available in the frozen food aisle. Whatever you call it, it’s definitely a winner for the pantry! Ingredients Because I’m including the pulp, this might be more accurately described as a seedless passion fruit jam. A true jelly is made with pure juice and results in a clearer product. This recipe is somewhat of a hybrid between jam and jelly. (Which is really the most time consuming step.) Passion fruit jam is certainly easier to make than passion fruit jelly, as you can skip the juicing step. I don’t care for them in my passion fruit spread, but if you like crunchy jam, you may like it this way. Some people make liliko‘i jam, retaining the seeds - or at least some of them - in the final product. If you’re not sure which one you’re after, go over here to read about the difference between jam and jelly. Passion Fruit Jelly or Passion Fruit Jam? Ready to DIY your pantry with healthier ingredients? Check out my ebook, The Handcrafted Pantry! Filled with delicious recipes for some of your favorite condiments, snacks, and toppings, it’s the guide you need to start skipping packaged products and embrace homemade. While I’m told there have been attempts to eradicate the vine as a pest, I consider myself lucky to have liliko‘i fruit growing in my backyard. Filled with small black seeds wrapped in a juicy orange membrane, lilikoi grows on a vine that can get rambunctious in our mild climate. Stick with it, though, and you’ll catch the tropical sweet undertones if this much-loved fruit. The first sour bite of a liliko‘i will jangle all the way back to your jawbone. Otherwise known as passion fruit, liliko‘i fruit is Mother Nature’s answer to a SweeTart.

Originally published in August, 2011 this post has been updated. This lilikoi gingerade is another great way to indulge in the flavor of passion fruit! It will bring a tropical flavor to your morning toast, or use it in recipes like shortbread cookie bars in place of lemon. Passion fruit jelly is a staple on Hawaii breakfast tables, but it’s easy to make your own! Use fresh juice or juice from the freezer to make this tangy sweet lilikoi jelly.

Passion mangao