Small Batch Passion Fruit Jam Recipe
Fresh Passion Fruit pulp turned into a small batch, tropical passion fruit jam. This recipe is prepared as per French jam making traditions.
Servings: 2 8 oz/240 ml jars
Calories: 871kcal
Equipment
- 3.5" Paring Knife
- Kitchen Scale or Cup
- Pan
- Candy Thermometer to check setting of the jam. (optional)
- A small Plate left in the freezer 2nd option to test jam setting point
- Silicone Spatula To help you scrape out all the jam from the pan.
- Wettex Absorbent Sponge To clean jars if you made a mess.
Instructions
- Cut open your passion fruits and scoop out the jelly-like passion fruit pulp with seeds. Collect the pulp in a bowl. Measure in cups or weight.2 Cup Passion Fruit Pulp
- Pour passion fruit pulp into a pan, I just used a small pan for a smaller batch. Pour sugar to the passion fruit pulp and mix it all up.1⅔ Cup Sugar
- Take the passion fruit sugar mix to the fire and bring to a rolling boil over a medium-high heat setting.
- Reduce the heat a bit and allow simmering so that the jam can reduce and then later set. This can take about 20 minutes if you work with the base recipe batch size.
- The jam is set when it appears relatively translucent and thicker. Test the jam with a candy thermometer, the setting temperature is 105 Celsius/220 Fahrenheit, or test with an ice-cold plate. For the ice-cold plate, drop a small quantity of jam on the cold plate and turn around the plate to see if it's running or not. The cold plate will cool down the hot jam instantly, revealing its true consistency (hot jam always appears liquid) and when it doesn't run it's set. If it's running, reduce it a little further a repeat the setting test until it's set.
- Pour the hot jam into clean sterilized jars (I sterilize them in the dishwasher with an empty cycle) almost up to the rim. Optionally, you can drop some liquor into the jar lid to kill bacteria. Clean the jar with the wettex sponge, if you made a mess. Close the jar tight with the lid and quickly turn the jar upside down (careful, it's hot) to create a vacuum. Leave the jar like that for 1–2 hours or until the jar has cooled down a bit, and then turn it back up.
- Store in a dry place away from direct sunlight on a visible pantry shelf. Keep in the fridge once it has been opened.
Notes
2 Cups Passion Fruit Pulp (base recipe) = 1.1 lb/ 16 floz/ 500 ml.
Makes about 2 x 8 oz jars or 2 ½ x 200 ml jars.
Nutrition
Serving: 236g | Calories: 871kcal | Carbohydrates: 221g | Protein: 5g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 68mg | Potassium: 825mg | Fiber: 25g | Sugar: 193g | Vitamin A: 3002IU | Vitamin C: 71mg | Calcium: 30mg | Iron: 4mg