Fruity, sweet and tangy all in one spoonful, this delicious jam is perfect for spreading on toast or can also be used as an accompaniment for cheese or as a topping for ice cream. You will also start feeling grateful that you captured the very exotic flavors of passion fruit in a jar. If you like jams and preserves with lively tartness and not too much sweetness, try this out.
2 pineapples, skin & core removed, chopped (about 575 grams)
700 grams granulated sugar
235 millilitres passion fruit juice
3 tablespoons fresh lemon juice
1.5 packets pectin
Mix the pectin with 200 grams of the sugar (set the rest of the sugar aside for now). This helps to keep the pectin from clumping up.
Stir the pectin/200 grams sugar mixture into the chopped pineapple, lemon juice and passion fruit juice. Put the mix in a non-reactive pot and put it on the stove.
Bring the mixture back to a full boil.
Add the remaining sugar and bring the mixture back to a full boil. Once it hits a full, rolling boil, stir and boil for 1 minute.
Meanwhile, sterilize jars and lids. Submerge jars in large pot filled halfway with simmering water, and lids in small pot of simmering water. Keep jars and lids in hot water until ready to use.
Remove jars one at a time from hot water, and fill with jam, leaving ¼-inch headspace. Seal with lids. Place canning rack or cake rack in bottom of large pot, and return sealed jars to pot, adding extra water to cover jars by 1 inch. Bring water to a boil and boil 10 minutes. Remove jars from water, and cool.
This recipe makes 6 8-oz. jars.
For USDA canning guidelines, please click here.
Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.
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