Preserving Passionfruit

One of my favourite fruits is passionfruit, but I didn’t think it would be possible to make a commercially viable jam out of it, due to the small amount of edible passionfruit you get out of one fruit.  But I am very pleased to tell you I was wrong!  Following lots of research and trial and error I’ve discovered that more of the passionfruit can be used than I originally thought.  Thank you to Pings Pickings blog who inspired my recipe (see source)

So how to do it?  First, unwrap all the passionfruit!  I made the mistake of buying individually wrapped passionfruit (try unwrapping 50 passionfruit before you even start jam making- not fun!).

Then they are washed and cut, and all the seeds are removed.  This bit smells delicious!  

Now for the magic bit- the shells which I’d normally throw away are boiled until soft.  Once they are soft the passionfruit pulp can be scooped out then blended.  I assume it’s purple because I used purple passionfruit.  The pulp has a similar flavour to the passionfruit seeds, but less sweet.  I wouldn't suggest eating it on its own, but blended with the seeds and sugar in the jam it works perfectly to balance the sweetness

Some of the cooking liquid is saved and this is added to the pan along with the pureed pulp and the passionfruit seeds.  Sugar is added and then the jam is cooked.  You can see the colour goes a deeper purple when it’s ready.  

And that’s it.  The finished product has a distinct passionfruit flavour and the pulp gives it a texture a bit like marmalade, with passionfruit seeds for added crunch!  I’ve been trying a few different recipes with different levels of pulp and liquid (more pulp + liquid means a less seedy texture, but also less sweet passionfruit flavour) and I’ve settled on one I like for our next market.  Please come and try and let me know what you think- click here to see where we we'll be next!  

passionfruit jam