Passion fruit Jam

Last year, my neighbor politely asked me if it was okay for his passion fruit (Passiflora edulis var. Frederick) 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 that it’s September, I have hundreds upon hundreds of fruits! So naturally, I’m curious about ways to preserve the harvest.

Passion fruit grows well in our climate (USDA zone 10a). The tangy yet sweet insides yield a viscous pulp and small, edible seeds. I love this recipe because it is nearly zero waste, and utilizes the natural pectin that’s present in the shells.


Passion fruit Jam

Prep Time 3 hours 30 minutes
Soaking Time 8 hours
Course condiment
Makes 1.5 quarts/liters


  • 2 dozen passion fruits, purple variety, weighing ~50 grams (1.5-2 oz.) each
  • 400 g (2 cups) raw organic sugar
  • 1 lemon
  • filtered water


  • Remove stems from fruits. Cut fruits in half lengthwise. Scoop seeds and pulp into a large mason jar or pitcher. Store in refrigerator.
  • Cover empty shells with filtered water and add a weight to keep shells submerged. Soak overnight.
  • Pour the soaking water and shells into a pot and bring to a boil, simmering about 30-45 minutes, until the inner part of the shells becomes translucent.
  • Drain water from shells.
  • Let the shells cool. Scoop out insides of shells into a bowl. Discard the outer paper husks.
  • Strain the reserved pulp and seeds through a mesh strainer to separate them from the watery juice. Reserve 1 cup (120 ml) of fresh juice, and enjoy remainder separately.
  • Squeeze lemon juice into mixture and blend in a blender or food processor. Add some fresh strained juice as needed to blend the mixture smoothly.
  • Add mixture to a saucepot on medium-high heat. Stir in sugar.
  • Keep stirring occasionally, so it does not stick or burn, until jam thickens considerably, usually about 30 minutes. Temperature should be at or near boiling (212℉ / 100℃).
  • In a canning pot, add jars, lids, rings, tongs, and a canning funnel. Cover with water and bring to a boil 10-15 minutes to sterilize them.
  • Remove jam mixture from heat, add strained pulp and seeds to mixture and stir well.
  • Remove sterilized jars from pot. Leave canning pot boiling, adding water as needed to cover 1 inch over the top of the tallest 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. Loosen rings on jars if using mason rings/jars. Jars will seal themselves as they cool. If any jars don't seal, store them in the refrigerator and consume them first.
Keyword not fermented


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…

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