Print

Passion Fruit Jelly

Otherwise known as passion fruit, liliko‘i 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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 40 servings
Calories 125 kcal
Author Kris Bordessa

Ingredients

Instructions

  1. Prepare calcium water. Put 1/2 teaspoon calcium powder (the small packet) and 1/2 cup water in a small jar with a lid. Shake well before using.
  2. Fill your water bath canner to a level that will cover your jars. This varies depending upon jar size. Bring to a boil. Proceed with next steps while the water is heating.
  3. Wash and rinse jars. Bring lids and rings to a boil; turn off heat and let stand in hot water.
  4. Measure 8 cups of lilikoi juice and 8 teaspoons of prepared calcium water into a large stock pot.
  5. Measure 5 cups sugar into a separate bowl. Thoroughly (and I mean thoroughly) mix in the 8 teaspoons of pectin.
  6. Bring juice to a boil, stirring frequently. Add sugar mixture and stir vigorously to dissolve the pectin. Return to a boil and then turn off heat.
  7. If you're concerned about your jelly looking pretty, skim off the foam. It's totally edible, but if you're giving jars as gifts or entering in your county fair, it's just not as pretty.
  8. Fill jars to within 1/4" of top. Wipe rims clean with a damp cloth. Screw on 2-piece lids/rings and place in boiling water bath. Bring water back to a boil (it doesn't need to be a hard boil) and set the timer for 10 minutes. Remove jars to a towel-covered counter top to cool.
  9. Check seals. Lids should be solid and pulled down tight. (if they flex and pop, the jar didn't seal; put unsealed jars in the refrigerator and use those first).
  10. Remove rings and wash outsides of jars. (You don't need to store the jars with rings.)

Recipe Notes

Makes 4-5 pints

*You can use rapadura if you prefer, but the resulting jelly will be darker.

To make passion fruit jam with seeds, use 8 cups of passion fruit pulp. For a less seedy jam, combine four cups of passion fruit pulp with 4 cups of passion fruit juice.