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I need a recipe for passionfruit jam ...

Peter_Goulding's picture

(post #25480, reply #1 of 4)

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I have checked a number of sources quickly and have found nothing - not even an index reference.

Could it be that passionfruit is one of the small group of fruits that contain an enzyme that prevents jelling or setting?

A food chemist will know.

Peter

MEAN_CHEF's picture

(post #25480, reply #2 of 4)

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Passionfruit jam/jellies are available in the market place, therefore I am sure it can be made.
Can't find a specific recipe however.

Sandra_'s picture

(post #25480, reply #3 of 4)

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If you can just experiment with the fruit, try Barbara Kafka's recipe for microwave jam -- four cups fruit, one cup sugar, nuke, covered, on 'high' for 15 minutes, stir, nuke again (covered) on high for another 15 minutes, stir, then nuke again, uncovered for a final 15 minutes. Works for me. Apparently jellies work as well, but I haven't tried that yet.

Jody's picture

(post #25480, reply #4 of 4)

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Here's one that I found in one of my Preserve cookbooks.I have never tried this one, but the few things i've made from this cookbook(Sensational Preserves,by Hilaire Walden) have turned out fine. It's probably not quite what you are looking for, but I figured I'd let you be the judge of that.

Lemon and Passionfruit Curd

1 teaspoon lemon zest, finely grated;
1/2 cup fresh lemon juice;
6 Tablespoons unsalted butter,diced;
1 generous cup superfine sugar;
3 large eggs, lightly beaten;
2 passionfruit, halved and pulp scooped out;

Combine the lemon zest, juice, butter and sugar in a heatprof bowl or double boiler and place over a saucepan of gently simmering water. Heat gently, stirring constantly, until the sugar has dissolved and the butter melts.
Strain in the eggs and continue to stir until the curd thickens enough to coat the back of a spoon, which may take 30-40 minutes. Stir occasionally at first then more frequently as the cooking progresses, and then constantly toward the end so that the curd cooks evenly and does not curdle. Make sure that the water does not come to a boil.
Remove bowl from heat and stir in the passionfruit pulp. Pour the curd into sterilized jars. Cover, seal and process. Store in a cool dark dry place.
It doesn't give much insturction on processing, but I usually process in a waterbath canner for about 10-15 minutes for most jams and jellies.