Last year, my neighbor politely asked me if it was okay for his passionfruit vine to grow over my fence. Thinking ahead to the bounty that would be coming, I gladly agreed. Well, it’s a year later. The vines have completely overtaken a bamboo row (actually, the ‘boo is supporting the plant), and now (in August-September), I have hundreds upon hundreds of fruits! So naturally, I’m curious about ways to preserve the harvest.
Passionfruit has a relatively small amount of pulp and seeds given its size.
I found a great recipe which cleverly uses the otherwise inedible shells as a source of pectin! I tried it and it works, mostly!
- 2 dozen passionfruits (purple variety), weighing ~50 grams (1.5-2 oz.) each
- 500 g raw organic sugar
- 1 lemon
- filtered water
- Remove stems from fruit. Cut fruits in half lengthwise. Scoop seeds and pulp into a large mason jar. Set aside or refrigerate.
- Add shells to a pot, covering with filtered water. Soak overnight.
- Pour soaking water and shells into a bot and bring to a boil, simmering about 30-45 minutes, until the inner part turns translucent.
- In a canning pot, add jars, lids you will use for canning, and a canning funnel. Cover with water and bring to a boil 10-15 minutes.
- Drain water from shells, reserving cup of cooking water.
- Let shells cool. Scoop out insides into a bowl. Discard outer paper husks.
- Add sugar, squeeze lemon juice and blend the insides with a blender, immersion blender or food processor.
- Cook mixture over medium-high heat, stirring so it does not stick or burn, until it reaches jam temperature and consistency (221F or 105C).
- Strain pulp and seeds to separate from the watery juice. Enjoy juice fresh!
- Add strained pulp and seeds to jam.
- Remove sterilized jars from pot. Leave canning pot boiling, adding water to cover 1 inch over the top of the tallest canning jar.
- Carefully strain jam into jars with canning funnel.
- Add lids and rings to the jars, and submerge in boiling water. Boil for 10-15 minutes.
- Remove jars and let cool. Jars should seal themselves as they cool down.
My only concern is, that, after combining the raw pulp and seeds with the thickened jam, the textures don’t quite match, so it winds up being a bit runny. Perhaps next time I will strain the pulp somewhat so it’s less liquid…