Prepare the calcium water:Combine ½ teaspoon calcium powder (from the small packet in the box of Pomona’s pectin) with ½ cup water in a small jar. Screw on a lit and shake until well-combined. You'll have more than you need for this recipe. Store the excess in the refrigerator for use in making additional jam or jelly recipes.
Wash the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing.
Wash the lids and rings in hot soapy water. (If you're using non-Ball brand lids, prepare as suggested by manufacturer.)
Place empty jars in a canning pot or large stock pot with enough water to cover by an inch or two, cover pot, and set on high heat. It can take awhile for the water to heat, so get it started before you begin making the recipe.
MAKE THE JELLY
Measure passion fruit juice and prepared calcium water into a large stock pot. Bring to a boil, stirring frequently.
8 cups liliko‘i juice, 4 teaspoons prepared calcium water
Meanwhile, combine sugar and pectin in a bowl. Stir very thoroughly (and I mean thoroughly) to prevent clumping.
When juice boils, add sugar mixture and stir vigorously to dissolve the pectin. Return to a boil (about 5 minutes) and then turn off heat.
If you're concerned about your jelly looking pretty, skim off the foam that develops in cooking. It's totally edible, but if you're giving jars as gifts or entering in your county fair, it's just not as pretty.
CANNING THE JELLY
Ladle hot jelly into quarter-pint, half-pint, or pint sized jars, leaving 1/4" head space. A canning funnel makes this easy.
Wipe jar rims to remove any jelly that may have spilled. A clean rim is essential to a good seal.
Set jar lids in place. Screw bands on finger tight.
Use a jar lifter to gently submerge jars into hot water in the canning pot. Water should cover the top of the jars by an inch. The water will cool somewhat in reaction to the addition of the jars. Return the water to a boil and then set the timer.
Process for 10 minutes 0-1,000 feet altitude; add an additional minute for every additional 1,000 feet in elevation.
Remove jars from water using the jar lifter and transfer to a solid, towel-covered surface. Allow to cool for 24 hours.
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).
Remove rings and wash outsides of jars. Store in a cool, dry place.
Notes
Please see full post above for how to juice passion fruit.
Makes 9 half-pint jars
This recipe is made using Pomona’s Universal Pectin. This is the only pectin I use anymore as it allows me to use much less sweetener. The standard pectin brands use an obscene amount of sugar in my opinion, often requiring equal amounts of sugar and fruit! This product uses a low methoxyl method and calls for using two different ingredients, which are included in the box: pectin (the large packet) and calcium powder (the small packet).
Store opened jars of home made jam in the fridge for up to a month.
Boiling lids or heating above 180°F as once recommended can damage the sealing compound.
SOURCE: Adapted from Pomona's Universal Pectin "create your own" method.