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!
38 people made this
10 passion fruit, washed and scrubbed
220g caster sugar
1/2 lime, juiced
Method Prep: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.