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- Dish type
- Fillings for pancakes
This passion fruit jam also makes the perfect topping for cheesecake or ice cream. It's great sandwiched between two sponge cakes with whipped cream, too!
29 people made this
- 10 passion fruit, washed and scrubbed
- 220g caster sugar
- 1/2 lime, juiced
MethodPrep:30min ›Cook:20min ›Ready in:50min
- Halve passion fruits; scoop the fruit flesh out and place in a bowl. Store in fridge.
- Boil skins for 30 to 40 minutes of until they turn translucent and pulpy remains inside puff up and become soft enough to remove from outer layer.
- Drain and reserve 250ml of boiled liquid if you prefer a runny sauce.
- Scoop out the inner flesh and discard the papery skins. Mix flesh in a food processor or blender until it becomes a smooth puree.
- In a deep stainless steel pot, mix the inner flesh, 220g caster sugar, lime juice, 250ml reserved liquid and the reserved passion fruit from the fridge.
- Stir over medium heat until all the sugar has dissolved, then bring to the boil. After bringing to the boil reduce heat to low and let it simmer for 15 minutes without stirring too much except for the occasional scrape with a wooden spoon or to make sure it doesn't stick to the bottom and burn.
- Turn off heat and skim any greyish bubbles from the jam surface with a spoon.
- Spoon into a sterilised jar and secure with tight lid; let cool and store in fridge.
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Passion Fruit Jelly: How to Turn Lilikoi into a Tropical Breakfast Spread
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. It will bring a tropical flavor to your morning toast, or use it in recipes like shortbread cookie bars in place of lemon.
This lilikoi gingerade is another great way to indulge in the flavor of passion fruit!
What is lilikoi?
Otherwise known as passion fruit, liliko‘i fruit is Mother Nature’s answer to a SweeTart. The first sour bite of a liliko‘i will jangle all the way back to your jawbone.
Stick with it, though, and you’ll catch the tropical sweet undertones if this much-loved fruit. Filled with small black seeds wrapped in a juicy orange membrane, lilikoi grows on a vine that can get rambunctious in this mild climate.
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.
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There are a number of different varieties of lilikoi here some have yellow skin, some have purple skin, and one — often called Jamaican lilikoi or peach lilikoi — has light orange skin that’s a bit velvety. It tends to be sweeter than the others.
Passion fruit jelly or passion fruit jam?
Some people make liliko‘i jam, retaining the seeds — or at least some of them — in the final product. Passion fruit seeds are really hard. And they’re not small. They’re about 1/8′ across.
I don’t care for them in my passion fruit spread, but if you like crunchy jam, you may like it this way.
Passion fruit jam is certainly easier to make than passion fruit jelly, as you can skip the juicing step. (Which is really the most time consuming step.)
Before you can make lilikoi jelly (no seeds), you’ll need to juice the fruit. I’ve found that using a blender to break up the membranes and a chinois to remove the seeds is the best way to do this. Go here for more on juicing lilikoi. For this recipe, use the processed juice from the fruit — not the drink recipe.
How to use lilikoi
One can only eat so much lilikoi fruit fresh out of hand, so I find myself juicing much of my bounty to turn into this lilikoi jelly and lilikoi bread.
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.
This is a lower-sugar option than many of the lilikoi jelly recipes on the ‘net. I use Pomona pectin, since it allows me to use less sugar than other pectin brands.
You can use rapadura whole cane sugar for this recipe, too, but the resulting jelly will be much darker.
Canning is an excellent way to preserve food for the pantry, but there are some important safety considerations to keep in mind.
- Know the difference between water bath canning and pressure canning. Low acid items must be pressure canned for safety.
- Altering ingredients may change the recipe’s pH, posing a safety issue.
- Use the proper jars and lids. Never reuse lids, with the exception of the Tattler lids that are intended for such a purpose.
- For more on canning equipment, please go here.
- The recipes on this site have been made following safe canning procedures by a certified Master Food Preserver.
★ Did you make this passion fruit jelly? Don’t forget to give it a star rating below!
Mango Passion Jam
Mango and passionfruit were made for each other. Together they become a tart and tropical superfruit of awesomeness.
This jam was inspired by I similar concoction I picked up in Barcelona (of course me being entirely enthralled by anything and everything passionfruit). I’d done a Peach Passionfruit jam last year, and this one is very similar, although the tropical affectations of the mango I feel are slightly more suited to the passion-combo than the peach.
My love for passionfruit is well documented. I’ve snatched up passionfruit in any form I can find, puree, concentrate, frozen pulp, and juice. And yet my heart still skips a beat when I come across fresh fruits, a rare find here in Tennessee (although I recently discovered that the passionflower is, believe it or not, the Tennessee state flower. How is that so when the fruits are such rarities here?)
So when I heard through the twitter-vine that a local Asian market was getting in a fresh shipment, I dragged Taylor out of the house and down Nolensville road to get my hands on some.
Needless to say, I was shocked when I finally saw them. I hardly believed they were passionfruits at first. The size of ostrich eggs, and bright yellow in color (not the golf-ball sized purple fruits I’d encountered before). I was in awe. I felt like Veruca Salt when she first laid her hands on that golden egg (except I gratefully bought my 3 passionfruits and didn’t cause a scene).
The store also happened to have boxes upon boxes of golden-colored Champagne mangoes, whose flavor and texture is far superior to the more common red/green-skinned varieties available in the States.
Once again, the universe had spoken.
Mango passionfruit jam it is.
As it turns out, passionfruit is a very pectin-rich fruit, especially the skins – and so I soaked the fruit pulp overnight with the empty shells and cooked the jam for a while with the shells submerged to coax out as much of the natural pectin as possible. If you’d prefer a quick-cooked jam, feel free to add some pectin in as needed, but know that without it, you’ll end up with a wonderfully loose-textured jam that’s simply bursting with tropical flavor.
I debated whether or not I wanted to add back the seeds (once you’ve strained the passionfruit pulp, you could easily rinse and re-add some of the seeds back into the thickened jam). The black specks would make it instantly apparent just what flavor this jam was, but I find the seeds a bit too hard and felt it would compromise the luxurious texture of the jam on its own.
Dare I say this is one of my favorite jams to date? Oh wait, I said that about the last one, didn’t I? Let’s just say each batch turns out better than the last.
But truly, this one is really REALLY good. The last one was good too, but this one is better (sorry, plum). The tartness of passionfruit was made for jam, I think, and for the first time I actually had enough of the stuff to warrant getting out the canning equipment. I wasn’t going to let an opportunity like that go to waste.
How to eat passionfruit: how to pick ripe ones and ways to use them
Eating passion fruits is healthy and the fruits are full of vitamins and nutrients. But which parts of the exotic fruit can you eat and what about their ecological balance? Our guide outlines how to eat passionfruit, starting with how to choose the best ones, and easy recipes for you to try.
How to eat passionfruit: overview
Many people may shy away from buying passion fruit because this fruit doesn’t look very inviting. But passion fruit can do a lot. On the outside, it doesn’t look much: The passion fruit looks rather inconspicuous with its dark, wrinkled skin. The pulp tastes refreshingly sweet and sour and has valuable ingredients, so it is worthwhile to know how to eat a passion fruit and the best uses for it.
It is rich in beta-carotene, B vitamins as well as potassium, iron, phosphate and magnesium. The orange-yellow fruit pulp is best eaten with a spoon, the kernels can also be consumed.
Passion fruits are easy to confuse with the closely related maracujas. You can tell them apart by their size and color: Passion fruits are small, purple to purple-colored fruits. Maracujas, on the other hand, are larger and more yellow-orange in color. However, passion fruit are mainly suitable for making juice, as they are very acidic and therefore hardly edible on their own.
Passion fruits, on the other hand, are easy to eat, they have a pleasantly sweet-sour taste. In terms of nutritional content, they are in no way inferior to their orange relatives: They are rich in vitamin C, various B vitamins, potassium and iron. You can eat both the pulp and seeds of passion fruit. Remember with how to eat passion fruit, however, that the peel is not edible.
How to eat passionfruit: basic methods
- Cut the thoroughly washed fruit in half and scoop out the pulp with the small stones.
- Kernels are also edible.
- Do not eat the white skin between the pulp and the skin as it tastes very bitter.
- Fruit peel is not edible and can be used for fertilization if it is organic.
- Tip: To get juice, you can squeeze the two halves of the fruit with a lemon squeezer or you can put the pulp through a sieve.
How to eat passionfruit: best uses
Ripe fruits can not only be enjoyed as healthy fresh fruit, they are also very suitable for the preparation of various culinary creations, such as:
- Fruit jams
- Garnish for pies and cakes
- Fruit salad
There are a multitude of other ways for how to eat passion fruits. The flesh of the passion fruit also complements the taste of desserts such as yogurts, puddings, fruit salads or smoothies. Passion fruit jam is an exotic addition to the breakfast table. Because of its acidity, passion fruit can replace vinegar in salad dressings. The sweet and sour taste of passion fruit also goes well with savory foods, for example as a sauce for poultry. And finally, because of its characteristic aroma, passion fruit juice is a popular component in many alcoholic and non-alcoholic beverages.
The pulp of the ripe fruits can also be used for salads and hearty dishes to spice them up with a fresh and exotic taste. For example, the fruit can be combined with a cold carrot soup as well as with seafood or poultry balls.
How to eat passionfruit: How to choose a good passionfruit
With increasing ripeness, the egg to pear-shaped and between 3.5 and 9 cm large fruit of the purple grenadilla changes color from green to green-brown to purple. Many small seeds are embedded in a jelly-like, yellowish to greenish pulp. When the fruit is ripe, it begins to shrivel very slightly and the pulp takes on a pleasantly aromatic, sweet taste. Their weight also changes with increasing maturity. It will be a little easier. So that ripe fruits can be kept for a few weeks after purchase, they should be stored in the refrigerator .
If you want to eat passion fruits, you should make sure that they are close to ripe. Since the passion fruit does not ripen well, you should not buy green, only purple or dark purple fruits. It only lasts for a few days at room temperature, as the leather-like skin dries out easily.
They also don’t last very long. So when buying passion fruits, it’s best to look for a dark purple color and consume them within a few days. If your passion fruit looks a little wrinkled on the outside, that’s not a problem. It just means that the shell has lost some of its moisture. However, it is a sign that you should eat the fruit as soon as possible, otherwise the pulp can also dry out and the passion fruit no longer tastes particularly good.
Tip: You can recognize a ripe passion fruit by the fact that it feels heavy, like an egg. This is because it still has a lot of liquid in it and the pulp has not dried out too much.
Super food or environmental sin?
One of the things to consider in how to eat passionfruit is that it is not without problems environmentally, despite all the positive aspects of the delicious fruit. You should be aware that this is not a regional fruit. In nature, passion fruits are mainly found in South America, India or Africa, so they have long transport routes behind them when they end up in your supermarket. For this reason, they are not environmentally friendly.
Similar to other exotic fruits, they are also often harvested in poor conditions , which are harmful to both the harvesters and the environment. Fairtrade and organic seals help you to identify products from fair and sustainable production.
It is also important that passion fruit cultivation requires a lot of water . In arid regions in particular, the struggle for resources is often tough and unfair. For example, entire villages are not supplied with water because farms growing fruit, cotton or vegetables have a monopoly on the supply of drinking water.
So if you want to eat passion fruits and buy them in the supermarket or at the market, be aware that although they are healthy and rich in vitamins, they are not necessarily the most sustainable foods. You should therefore preferably only buy exotic fruits occasionally and in organic and fair trade quality. Alternatively, you can get many of their healthy ingredients from local superfoods. Also read how to cook zoodles: complete preparation and cooking guide.
Summary of tips
- The passion fruit is not only one of the delicious fruits, it is also a small nutrient bomb: In addition to plenty of vitamin C, the passion fruit also contains the important vitamin A and B vitamins, such as the B12 vitamin, which is so important for vegetarians and vegans.
- In addition, you absorb important nutrients such as iron, magnesium, potassium and phosphorus with the passion fruit.
- To supply your body with the healthy nutrients of passion fruit, all you need is a sharp knife and a spoon.
- Cut the tropical fruit in half and then spoon the flesh out of the skin. The white skin is not suitable for eating because it has a very unpleasant bitter taste. In addition, it does not contain any important nutrients.
- The peel of the passion fruit is also not edible. However, if you have bought an organic passion fruit, you should still use the peel for fertilization.
- Tip: With the passion fruit you also give a “normal” fruit salad that certain something.
How to eat passionfruit: 4 easy recipes
There are a number of nifty and healthy passion fruit recipes that are easy to prepare. The flesh seeds alone can be used in many ways. For example, you can use the flesh of passion fruit as an ingredient in your muesli, make your cake batter more juicy with a little fruit pulp, or refine quark dishes, fruit salads or hearty dishes in an exotic way.
Passion fruit is also very popular in vegetarian and vegan cuisine. There are no limits to your imagination when preparing dishes and drinks. The passion fruit recipes presented here are intended to serve as a small suggestion. Also read how to eat less meat.
Passion flower tea
A tasty and wholesome tea can be made from the flower of Passiflora incarnata (passionfruit). The tea is not only a taste experience for tea lovers, it is also effective against symptoms of stress, helps alleviate anxiety and has a positive effect on sleep disorders.
To do this, bring 500 ml of water to the boil and add a tablespoon of passion flower herb. Let the tea simmer for another five minutes and then strain it through a sieve. Drink the tea about two hours before going to bed, as its effects can be only mildly encouraging at first. After one to two hours, however, the passionflower has a sleep and dream-promoting effect.
A combination with other herbs, such as chamomile or valerian, is also possible. You can sweeten passion flower tea with honey as you like.
Passion fruit and strawberry jam
This fruity spread is easy to make and gives your strawberry jam a special, exotic note. The kernels of the passion fruit also ensure a special crunchy experience. For this passion fruit recipe you will need the following
- 6 passion fruit
- 500 grams of strawberries
- 300 grams of preserving sugar
- 2 teaspoons of lemon juice
- 1 pinch of cinnamon
If you want to buy a passion fruit, please make sure that the fruit does not have any bruises. In order to maintain the sour taste of the passion fruit, we recommend adding preserving sugar at a ratio of 2: 1.
To prepare, briefly rinse the strawberries with water and remove the leaves. Now dice the strawberries and put the pieces in a small saucepan. Halve the passion fruit and scrape the flesh with a teaspoon. Now add the pulp to the strawberry cubes. Two teaspoons of freshly squeezed lemon juice preserve the bright color of the fruit and increase the jam’s ability to gel. Now you put the preserving sugar in the pot and stir everything well.
While stirring constantly, bring the fruit to the boil briefly and then slightly lower the temperature. Let the fruit simmer for about five minutes while stirring. Add a pinch of cinnamon to taste. Then you fill the still hot jam into glasses and let them cool down. Finally, close the jars with a lid or with cling film. Also read how to cook eggplant correctly: preparation and cooking methods.
Passion fruit yogurt mousse
Delicious desserts can be prepared with passion fruit, be it with yoghurt, quark-based or as a mousse. There are some passion fruit mousse recipes that are easy to prepare and refreshing in taste. The preparation of fruity passion fruit yoghurt mousse takes less than 30 minutes and is an exotic and healthy dessert. You need this for this passion fruit recipe for two people
- 250 milliliters of passion fruit juice
- 200 grams of natural yoghurt
- 2 teaspoons of cornstarch
- 20 g of honey
- 100 g of low-fat quark
- 1 pinch of vanilla
Put the cornstarch in a bowl and mix it with three tablespoons of passion fruit juice using a whisk. Briefly boil the remaining fruit juice in a small saucepan. Then you add the previously mixed cornstarch and let everything simmer while stirring for two to three minutes until the fruit juice thickens. Let the thickened juice cool.
Meanwhile, put the yogurt and quark in a bowl and stir both with the honey. Add a pinch of vanilla powder. Mix the cooled passion fruit mousse once and stir carefully into the yoghurt quark cream. Tip: Don’t stir too much, this will keep the passion fruit yoghurt mousse two-colored.
Carrot-ginger soup with passion fruit
Making a delicious carrot and ginger soup is quick and easy. With the addition of passion fruit you bring a fruity-fresh variety to your soup recipe. You will need the following for this exotic carrot and ginger soup with passion fruit for two:
Makes: five 250 mL (8 oz) jars
Notes: To sterilize your jars, preheat your oven to 250°F (121°C). Place the clean jars upside down on a cookie sheet and place them in the preheated oven at least 20 minutes before you’ll need them.
I use all of my senses (besides taste), to determine if the jam is done, but sheeting is the most telling sign. Sheeting refers to how the jam slowly drips off a spatula when lifted to eye level. When the jam clings to the spatula, drops join together, or, in more pectin-rich jam, it falls in clumps or sheets, it’s ready.
(Wynne devotes a section in the book to “How to Tell if Your Jam Is Done, per the Five Senses.”)
Recipe and image excerpted from Jam Bake by Camilla Wynne. Copyright 2021 Camilla Wynne. Photography by Mickaël A. Bandassak. Published by Appetite by Random House, a division of Penguin Random House Canada Ltd. Reproduced by arrangement with the publisher. All rights reserved.
Peach Passion Jam
A milk-chocolate and passionfruit doughnut, to be exact.
I’d had passionfruit before, but it never really crossed my mind. Maybe I knew it would be so hard to find and unconsciously avoided it.
But after one bite of that doughnut, I was madly, obsessively, in love.
The infatuation held steady at a tolerable level of interest. It crossed my mind, I would casually look around in the frozen fruit and Latino foods aisles in the grocery stores, hoping I might get lucky and find some passionfruit puree or nectar. I saw plenty of mango and guava and even some dragonfruit, but never any passionfruit.
But as the months went on and I had yet to find any, the obsession grew to, well, full on stalker status. It didn’t help that the passionfruit seemed to be the new ‘it’ fruit, making its way into macarons and cocktails and sorbet. Whenever I saw passionfruit anything, I got it. And my obsession grew.
Finally it got to be unbearable. Poor little me in this passionfruit-dessert that is Nashville. So I went to my trusted source for hard-to-find food stuffs, and sure enough, he was able to procure me one container of precious frozen passionfruit concentrate.
With my tub of passionfruit safely in the freezer, I could finally start to play with the ingredient that had haunted me for so long.
I also happened to have one bag of peaches leftover from our picking surplus, and decided that peach and passionfruit, despite their vastly different origins, would make a perfect combination.
Let me tell you, it’s like a peach took a vacation to a tropical island.
It’s bright and fruity and peachy, but so peachy that it’s surprising. Like my blueberry peach jam, I still wanted it to be first and foremost a peach jam, with just enough passionfruit to make you take notice (that and I also didn’t want to use my whole stash of passionfruit on one recipe… call me stingy, but whatever).
Of course, as soon as I made the jam with my concentrate, I actually saw, for the first time EVER, fresh passionfruit at Whole Foods. I cringed a little bit at the $3.99 a PIECE price tag, but splurged on two or the deep purple orbs for these photos. If you can find fresh passionfruit, great (color me jealous), although you’ll want to strain out those pesky seeds first (have fun with that).
Otherwise, go out of your way to find yourself some passionfruit. I ended up with a large tub of passionfruit concentrate from Perfect Puree. You can buy it online, but brace yourself for the shipping charges. Or, if you have a friend in the food industry like I do, they might be able to order some for you.
I’ve also heard that you can find frozen puree in Mexican grocers or sometimes the frozen foods aisle of major grocery stores. I never found it, but lucky you if you do.
PASSION FRUIT BUTTER (CURD)
- Author: Sneh
- Total Time: 15 minutes
- Yield: 300 ml approx 1 x
- Category: Dessert
- Cuisine: Vegetarian, Gluten Free
A simple and tangy recipe to use up the season’s last passion fruits. This recipe makes approximately 2 small jam jars that can be stored in the fridge, enjoyed over breakfast or used in baking.
- pulp of 5 large passion fruits
- 150g butter
- 100g raw sugar
- juice of half a lemon
- 1/4 teaspoon salt
- 5 eggs
- Melt butter and sugar in a heavy bottomed (or enamel) saucepan on low heat. Add lemon juice, salt and passion fruit pulp. Mix well.
- In a bowl, whisk all 5 eggs lightly.
- Increase heat to medium-low and add the eggs to the passionfruit mixture, whisking with a whisk. Continue cooking for a couple of minutes, whisking continuously. Once smooth, stir with a wooden spoon while cooking. The butter is ready when the mixture becomes thick and coats the back of the spoon (pouring cream consistency/store bought pouring custard consistency). Remove from heat.
- Fill in lidded jars and store in the fridge for upto two weeks.
Because egg sizes may differ, if you find the mixture is too runny (slides off your spoon very easily), whisk in another egg and also add a tablespoon of butter. This helps thicken the butter to lemon curd consistency.
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Why Butter and Not Curd?
See my recipe for Passionfruit Curd Cake to find out why I called it butter and not curd.
These little frozen babies are the perfect snack for a hot day! With just three healthy ingredients, they're great for the kids. Just mix them up, pop them in the ice tray and let the freezer do the rest.
A number of countries lay claim to the invention of melting moments, and given how delicious they are, it's no surprise to find the field contested. Passionfruit melting moments, though, are most certainly an Australian delicacy, and one we're unlikely to give up without a fight!
Recipe: Low Sugar Lilikoi Lovers Passionfruit Jelly
It's been a good season for liliko'i, and I'm canning as much jelly as possible while the season is on! If you don't have vines of your own, you can buy locally grown liliko'i at Kokua Market in Honolulu, and I've seen some for sale in Chinatown as well.
liliko'i = passionfruit = Passiflora edulis or Passiflora flavicarpa
Prepare ripe liliko'i: use a serrated knife to cut through the shells. The pulp is full of seeds each seed is encased in a little sack of juice. Either freeze to rupture the sacs (then thaw in the fridge) or run through a blender on low (try to avoid busting up the seeds too much - they are edible, but can have sharp edges when broken). Strain through a sieve, or use a jelly bag if you want it to be clear and pretty.
Specific instructions for using Sure-Jell Low Sugar pectin or Pomona's Pectin below. I'm not a canning expert you can find great basic information on canning at Food in Jars, and if you are concerned about safety, check out the USDA Complete Guide to Home Canning.
Like so many other things, whether or not to use commercial pectin in making jams and jellies seems to have become a subject of debate and judgement. Personally, I think it's a useful tool that you can choose to use or not as you like. In this case, I find using commercial pectin to be very useful, as it means a short cooking time. The bright, zingy tartness of liliko'i gets duller the longer it is cooked, and by using commercial pectin, most of the flavor can be retained while also making a jelly that can be canned and shipped. Most of the jelly I make is intended for people who are far away and cannot easily find good quality passionfruit, so I'm happy to use commercial pectins for this purpose. My personal preference is to use less sugar, so the flavor of the liliko'i really dominates. I've been able to find Sure-Jell Low-Sugar locally (but so far, only at the Safeway in Kāneʻohe), and Pomonas Pectin can be purchased locally at Kokua Market, Whole Foods, or online. Pomonas is labeled vegan and gluten-free. It can be used with alternative sweeteners like honey, agave, sorghum, stevia, and Truvia, or no sugar at all (find out more in the Pomona’s Universal Pectin FAQ). If you would like to do a raw, uncooked jam, try the instructions for Freezer Jam with Pomona’s Pectin.
Passionfruit is high in citric acid and low in pectin I've tried combining it with pectin-rich fruit (like Surinam cherries) but the best I've been able to manage without using commercial pectin has been a dull-flavored syrup. Cooking it for longer than 5 minutes changes the flavor. This is also why I use only fresh, homemade juice - bottled, canned, and frozen juice just doesn't have the same zing.
Sure-Jell Low Sugar (the pink box) version:
4 ½ cups fresh liliko'i juice
2 ½ cups sugar
1 packet Sure-Jell low sugar pectin (pink box)
Mix 1/4 cup sugar with packet of pectin
Bring juice and sugar-pectin mixture to rolling boil
Return to rolling boil, and boil for 1 minute, stirring constantly
Remove from heat. Skim off any foam (this is edible, just not pretty). Pour into clean jars, to within 1/8” of the rim. Wipe rims clean and screw on lids. If water-bath canning, process for 5 minutes. Yield: 6 cups.
Pomonas Universal Pectin version:
4 cups fresh liliko'i juice
1 1/2 cups sugar
4 tsp pectin
4 tsp calcium water
Pour fruit juice into pan. Add calcium water and stir.
Measure sugar and pectin into a separate bowl, and mix well.
Bring juice to a full boil. Add the sugar/pectin mixture, and stir constantly and vigorously for 1 - 2 minutes to dissolve the pectin (I find a wire whisk to be handy for this step). When mixture returns to full boil, remove from heat. Skim off foam (this is edible, just not pretty - I usually put this in a half-pint jar for immediate use).
Fill jars to within 1/4" of rim. Wipe rims clean and screw on lids.
Water bath canning: process for 10 minutes.
Yield: 5 or 6 half-pint jars, depending on how much skimming needs to be done.
Dying Passion Fruit Vines
What happened? Why did all the flowers drop? Neither of the 4 vines, which we planted in different parts of the garden could produce one passion fruit. So we researched, read, googled and looked up everything we could find. What turned up in some garden forums were mentions about passion fruit vines taking a few seasons to fruit.
When the second fruiting season rolled around, our fingers were crossed tightly, hoping that this was the year we&rsquod be rolling in perfumed seeds and nectar. Passion fruit curd, passion fruit tart, passion fruit martinis, passion fruit cooler &hellip here we come! Again, just like the previous season, every single passion fruit flower bloomed beautifully, then withered away without any sign of fruit. Fail. Here we went again, researching, thinking that we bought the flowering variety instead of the fruiting variety.
At the end of our gardening patience and after two failed seasons to fruit, we thought about giving up and growing another variety that might be more adaptable to our climate. Or something. We didn&rsquot know what was wrong. It must be a bum variety. Yeah, that&rsquos it. Luckily, this was an incredibly busy year for us and we didn&rsquot get to pour as much attention to the garden as we had hoped we could. Trees were left a little un-trimmed, some vegetables got the chance to spread their own seeds, and the passion fruit vines were spared the big yank.
Then early one morning in July, we walked past the passion fruit vines and there it was. The very first, one and only passion fruit dangling above our heads, green and camouflaged amongst the leaves. It was the cutest thing, ever. Score! From that point on, almost every single flower set into fruit. We started counting. One, ten, twenty, twenty two&hellip..twenty five passion fruits!! We&rsquore now about 30 passion fruits richer and that&rsquos the end of the story. The little guys took forever to ripen but we were in no hurry. What is a few months to ripen compared to a couple years just to get the damn sweet vines to fruit. Here&rsquos a passion fruit cooler to celebrate!
The moral to all this? Don&rsquot give up too easily. Sometimes the wait is certainly worth the reward.