Passionfruit Jam.
This passionfruit jam recipe is absolutely my favourite jam recipe. It uses the skins of the passionfruit which adds the most spectacular flavour and colour to the jam. Using the skins adds a depth of flavour that is more fragrant, with some bitter undertones, a little more in the vein of marmalade. This jam is sensational on toast, but also a personal favourite in tarts and cakes (sponge cake with this jam is truly sensational!).
Ingredients:
8-10 purple passionfruit
1/3 cup lemon juice
Caster Sugar (amount dependant, see method)
Note: You can use more or less passionfruit based on what you can afford or get your hands on, because the amount is adjusted by weight.
Method.
Separate your passionfruit skins from their pulp. Add the pulp to a bowl and set aside, add your passionfruit skins to a large saucepan.
To the saucepan add the lemon juice and enough water to cover well. Bring to the boil. Cook down until the ‘whites’ of the skin are fleshy and purple, the outer shell should be papery and thin. About 45-60 minutes of cooking depending on your passionfruit (thicker skin will take longer). Top up with more water if it reduced too much and doesn’t cover the skins during boiling.
Set a sieve over a large measuring jug and pour the passionfruit skins through it, separating the skins from the juice. Set aside for 30 minutes or so for them to cool enough to handle. Do not discard the liquid.
Pop a small plate in the freezer for jam testing later.
Place the same large saucepan onto a scale and using a spoon, scoop the plump, purple innards of the passionfruit skins out and add them to the pot. If you scoop large chunks of flesh, consider roughly chopping them up to give your jam a more even texture. Add your reserved passionfruit pulp and take stock of the total weight (of the skin flesh and passionfruit pulp combined).
Discard the papery outers.
To the large saucepan add the same weight in caster sugar (ie. if you had 750g of flesh and pulp, you will add 750g caster sugar). Check how much of the reserved liquid you have in your measuring jug and add approximately the same amount in millilitres to your large pot (ie. in this case, 750ml). If you have less, this is okay, add what you have it will just thicken a little faster when cooking.
Preheat oven to 160 degrees C. Thoroughly wash your glass jars and lids with hot soapy water and set out, right side up, onto a baking tray. When the oven is up to temperature, add the tray to the oven for 15-20 minutes. Turn the oven off but leave the tray in the oven until you’re ready to fill your jars with jam.
Return your saucepan to the stove and over a medium/low heat, stir constantly until the sugar is dissolved.
Once the sugar is dissolved, boil rapidly (stirring every so often to ensure nothing is sticking to the bottom of the pot and burning) until the jam is ‘set’ when tested on the frozen plate. This will take about 30 or so minutes, depending on your quantities. To test readiness, remove the plate from the freezer and add a teaspoon(ish) sized dollop to the centre of the plate. Return the plate to the freezer for a few minutes and then remove, run your finger through the jam to test the consistency. You’re wanting the jam to feel thickened and for wrinkles to form on it’s skin as you drag your finger through it.
When happy with the consistency, pour into sterilised jars and seal. Store out of sun for up to 3 months. Refrigerate after opening.