Passion Fruit Jam
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- Опубликовано: 1 мар 2020
- This passion fruit jam include the flesh from inside the skins too, giving a great texture to the jam to complement the wonderful passion fruit flavour.
Recipe: geoffsbakingblog.blogspot.com...
All the recipes on my blog: geoffsbakingblog.blogspot.com/
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wow stay connected and keep sharing
I hope to.
Geoff, Lovely recipe! I retired to live in Bolivia six years ago and love to cook. I am fortunate enough to be able to grow (yellow) passion fruit in my garden and, apart from the wonderful flowers, the fruit are large and juicy. I understand how you extract the flesh and really your process requires two days of attention in soaking and boiling before you start to make your jam.
Earlier on in my culinary life I used to make wine and I learned how to use a pressure cooker to pulp fruit. This technique really works well with passion fruit and I steam the skins (and flesh) using the minimum of water for 15 minutes at high pressure - allowing the cooker to depressurise naturally. Yes, you do have to wait for the skins to cool before you can remove the flesh but if you pour the cooking juice into your jam making pan (don't discard) and the skins and pulp into a sieve, the cooling takes only 30 minutes.
As I like my Jams more tangy than sweet, I weigh my pulp and flesh and add 50% of that weight in granulated sugar then the juice of 1 (smaller green) lemon (which I also grow in my garden) per kilo of prepared fruit.
The rest of the process is pretty standard jam making and when bottled it keeps forever. I love the crunch of the seeds which compliment a nice toasted savoury bread (also home made)
Hi Rod. The idea of pressure cooking is a good one. I will have to try it, when next I can obtain a large quantity of passion fruit. Most of our supermarkets sell them in packs of 3 and they are very expensive. So I have to wait for Costco to get them, and currently I am not visiting any stores so it may be some time. Personally I prefer to remove all the seeds, but maybe in bread they would be good.
Geoff Cooper Geoff, the seeds have a similar texture to roasted coffee beans. Maracuyas are so cheap here that I bought 2kg this afternoon for about $3 and 6 hours later they are jam
Love the texture. Genius.
Hi Lettie. Thanks very much. I am glad you like it.
What a delightful recipe - one wonderful use of passionfruit! Would never have thought of turning it into a jam to be honest. Thank you for sharing Geoff! 👍
Hi Elliott, thanks very much. I am glad you like it.
It’s that time again in California! Thank you!
Hi Asinthe DaysofNoah. Lucky you, nice ripe passion fruit.
Great seeing something a little different. I think I'll be giving this a go next weekend. Looks delicious :) Keep them coming!
HI Victor, I hope you enjoy it.
Great video Geoff thank you so much!!
Hi Ariadne. You are most welcome.
Love it. Thanks for your sharing.
Hi Nguyen Dung. You are very welcome.
I've never eaten a passion fruit...the video was great would love to see more like this one
HI Kathy, I will try to do some more, as time permits.
Hey Geoff fascinating video. Not really tried making a jam before. Left a thumbs up as always 👍
Hi Red, thanks very much.
Merci monsieur Geoff! Good idea!
HI Danah75. Thanks very much, and you are most welcome.
Wonderful recipe. Thanks a lot mate.
Hi Panzer Komander. Thanks very much.
Very clear instructions and this is interesting! Thank you 🌼 Stay safe 🙂
HI Senali Mendis. Thanks very much. I hope you keep safe and well too.
Good jam in the fruit season, God bless you, keep up the good effort, it helps us too, i will try it out soon
HI Ama Ngwenya. Yes this is a very good jam tomake when the fruits are in season. I hope you enjoy it when you make it.
It was perfect timing that I came across your video! I have an abundant crop of passionfruit that I needed to do something with. I followed your instructions, and the passionfruit jam came out great. I just subscribed.
Hi Living Life Hands On. That's great. I am glad the jam turned out well for you. Thanks for subscribing too.
I never thought that passion fruit skin can be eaten. Thank you for sharing the video Geoff 👍👍
Hi 07Cy Sen. You are very welcome.
I'm excited to try this, we have a ton of passionfruit coming in now. It's a big help to see you go through the steps, thanks!
HI Maria B. I hope you enjoy the jam.
I made this today. First time ever using the flesh. It’s delicious. Thank you.
HI Tami Sawa. That's great. I am so pleased that you like it.
I can never have enough passion fruit, so I will be trying this as soon as possible.
Hi WH Davies, that's great. I hope you enjoy it.
Thank you for the yummiest amazing jam recipe. We just made some and it is perfect
Hi Aruna Gupta. That's great. I am glad you like the jam.
Thank you friend . it's great, a different way of use ing Passion frt.
I have a lot Psn frt trying today.
Hi Chandrika. Lucky you to have many passion fruits. I hope you enjoy the jam, making and eating.
Great job, Sir👏👏👏
HI Ben Mabeba Jr. Thanks very much.
Thank you---of all the recipes I've seen your looks the best. My son has a small farm in Southern California USA which he has hundreds of passion fruit. So I'll be making your recipe this weekend.
Hi Kathleen Noble-McKee. Thanks very much. I hope you enjoy making and eating the jam. Please let me know how it turns out for you.
Your recipe was excellent
Hi Nita Shinde. Thanks very much. I am glad the recipe was good for you.
Geoff, my wife has followed up your recipe and she made the most delicious jam from our home grown passion fruits, thank you
HI George Katsouras. That's great. I am glad you enjoyed the jam. You are very lucky to have your own home grown passion fruits. I wish I did.
i am a little late to this party, but i tried this recipe today (started yesterday to prep the flesh). the jam came out beautiful! thank you for a great step by step video, Geoff. never having cooked passionfruit, i was looking for recipes that would make the best use of these little treasures. I was going to make curd, until i saw your video! thanks so much!
Hi Marina. You are very welcome. I am glad your jam turned out well.
Thank you for the recipe, i just finished make this jam.its really delicious. Warm greetings from Bali.cant wait to try all your recipes
Hi Rita Zahara. I am glad you like the jam. I hope you enjoy more recipes in the future. How lovely to have a viewer from the wonderful island of Bali.
Mmmm. How interesting. I've never seen passion fruit jam but you've piqued my interest now. I'll have to look out for some passion fruits.
Hi Nees Argon, I really like the jam, but I think passion fruit curd is still my favourite.
Very good way for doing the jam
HI Franca Farfoura. Thanks very much.
Hi Geoff,that jam looks amazing. I have never ever made jam before. I am sure that you will enjoy eating it on so many of your lovely recipes.Crepes,would be so lovely with it as a filling. Looked a lot of work but I'm sure that it was well worth it. I have only tasted passion fruit a couple of times. One as a fruit and the other time as a cheesecake topping. Lovely recipe Geoff. Thanking you.
Hi Patricia. I love the flavour of passion fruit so when i saw them on offer I just had to buy some. I have enough juice left to do a couple more recipes, one will be Passion Fruit Bars/Sqaures. Maybe another, will be some muffins. Many recipes seem to leave the seeds in, but I prefer to remove them.
@@geoffsbakingblog Yes the jam looked so lovely.Sounds so good the Bar/Squares and the muffins. The muffins will be so tasty with the jam.With a lovely cup of tea,or a lovely big mug of tea,LOL I love my tea.These would both go so well and the Rye bread with the jam. Great recipes there Geoff. Bravo! Thank you Geoff. You spoil us all.
Thank you!
Hi AsintheDaysofNoah. You are very welcome.
I. Love homemade jam... Never made passion fruit before...it looks delicious.... . I made brandy marmalade for Christmas presents and strawberry and vodca jam too... It went down very well... ❤️💋😂😂😂❤️💋Nearly 11 at night before I've had time today... I swear somebody up the road is bringing washing into my house😂😂😂 it can't possible be just the two of us..... anyway what with the washing and the cooking and taking the cat 🐈for his yearly injection I have no time for me .... How did I work full time Lord only knows.... Goodnight Geoff. 💋
Hi Henrietta, those sound very good. I suggest you install CC TV and catch the rogue washing bandit. Yes it is amazing how little time there is to do things when you are retired. Almost time for bed for me. Tomorrow I have to edit the seeded rye bread video and get ready for the passion fruit bars/squares. Goodnight.
Thank you teacher
Hi Kasango Mahadi. Thank you for watching too.
Trying this right now with our homegrown purple passion fruits here in hawaii!!! First time making jam!
Hi Lauren Arnold. Please let me know how you get on. I do hope you enjoy the jam making experience and then the lovely jam itself.
Geoff Cooper Hi Geoff! I ended up cooking the shells a bit longer than you did but also kept more than half to make sure I had extra.
Anyway! It turned out really great! I think the hardest part was making sure the jars were sterilized and I did the canning process correctly! I made 7 full jars (half pints) and even sold one to one of my friends. I’ve got more fruits that are about to ripen so I’ll be making more! Thanks so much for you great tutorial!
@@justinandlauren94 Hi Lauren, that's great. I am glad it all turned out so well for you.It seems like you could have a little cottage industry going there.
Sir
I tried it my home. It's really look and taste like jam that we were buy in markets. Thank u soo much for proper guidence. Now I am soo confidence that your all recipes are perfect and I really appreciate your effort. I will recommend your videos to others who love cooking.
Hi Ashly Thankachan. I am very pleased that you made the jam and enjoyed it so much. I hope you will find other recipes on the channel for you to share and enjoy.
hi thanks alot i have done the same it done with good result olala thanks alot
Hi Zeyana Alharthy. You are very welcome. I am glad you enjoyed your jam.
I prefer very much .....no any Artificial colour & flavour not added ...❤
HI Sakunthala Bandara. Yes, all natural is very good.
Passion fruit name: Around 1700, the name was given by missionaries in Brazil as an educational aid while trying to convert the indigenous inhabitants to Christianity; its name was flor das cinco chagas or "flower of the five wounds" to illustrate the crucifixion of Christ, with other plant components also named after an emblem in the Passion of Jesus. Thanks for the video.
That's very informative, thanks very much.
I've never watched your content before this video, I just subscribed, I am really enjoying your video
Hi Rochelle. Thanks very much. I hope you find some recipes you wish to try.
@@geoffsbakingblog thank you so much for replying! I actually just made blueberry and plum jam, and noticed that my passionfruit vine had a bunch of ripe fruit, and wanted to know if there is such a thing as passionfruit jam, so i went onto YT to search and found this video. I'll be making it tomorrow, I've already put the peels in to soak. Very excited!
@@RochelleAndMegan That's great. I hope you enjoy it.
That looks absolutely delicious 😋. I made fig and tangerine jam. It was gorgoues. Made it last Christmas, very slightly spiced with cinnamon and nutmeg nutmegs
Hi Miss Dream. I like the idea of fig and tangerine. Maybe I will have to try that too.
@@geoffsbakingblog I have fig trees.
@@missmaryhdream6560 Lucky you. My sister has one small fig tree that delivers nice and juicy figs. I love them.
@@geoffsbakingblog try the jam
🥰🥰🥰🥰🥰
I love passion fruit this looks really good if you had an actual website where are you made jam I would definitely buy a couple of jars great video
Hi Hadassah Israel. Thanks very much.
This looks great! I just wanted to confirm - do we have to bottle the jam while it's hot?
HI NeenaBhatena. Thanks very much. Yes you should bottle the jam while it is hot, as that will create the vacuum in the sealed jar as it cools down.
While I’ve made jams before never passion fruit. Your instructions were outstanding. Thank you. The water left after the shells are boiled Could it be used for other things? It doesn’t have a real strong taste however it is a beautiful color.
HI Mary, I am sure the water could be used for something, though I haven't really thought about it before.
Try tomato passionfruit jam really nice and choko pickles.
HI Caine. I shall have to try that sometime.
I hate throwing anything away that might be able to be used. How might we use the discarded seeds?
HI Shash B. They are edilble so you could add them into some bread dough, along with pumpkin, sunflower or other seeds.
Did u put the seed into fridge before the next day
Hi Judice Akweley Terkperley. Yes I put the pulp and seeds into the fridge overnight. I am sure they would have been fine just left on the counter too, as long as they were covered with some plastic wrap.
How long does the jam last?
Hi Jeanette. As with most jam this will last, unopened, for at least a year as long as the lids are placed on the jars as soon as the hot jam is placed in them, and the lids 'pop' as the jam cools. Once opened the jam should be refrigerated and should last a couple of months.
Came across your channel/recipe while looking for something to do with my neighbours passion fruit that is falling to the ground by the hundreds. One little tip is to peel the skin off like a hard boiled egg rather than spoon out the flash.... I found it a bit more difficult with the ones that were crinkled though. Most of mine were smooth. Ill let you know how it turns out. Just got done straining the juice. Going to attempt your bakewell tart but Im wondering if its ground almonds that you grind yourself or if you are using pre made almond flour.
Hi Nicky. I hope you enjoy your jam. The wrinkly skin on the passion fruit is what tells you that it is ripe. For the Bakewell tart I used ground almonds that I bought. You can make your own ground almonds, using blanched almonds(those without skin on) by biitzing them in a processor. However it would be better to also add the sugar from the recipe and process that too, as it will help to prevent the almonds turning into a paste.
@@geoffsbakingblog Thanks so much..the jam is a massive hit...I dont even like jam much, I think I always think of it with the seeds...yuck....but this is like nectar..what a fantastic recipe and Ive never made jam before. I just went and got a second basket full of passion fruit from my neighbour to make it again. I did however forget to add the lemon juice . I have a lemon tree so there is no excuse for the mistake..ughhh..wondering if that will affect the longevity or of it was for taste only.
@@nickythole3159 I am glad the jam turned out well, and was enjoyed. From Thekitchn.com "The lemon juice lowers the pH of the jam mixture, which also neutralises those negative charges on the strands of pectin, so they can now assemble into a network that will 'set' your jam"
@@geoffsbakingblog Thanks so much Geoff. The first batch seems to have set just fine but I will definitely add it to the second batch Im making today. I was also wondering if you can recommend one of your pie recipes that would work well to switch out the meat for fish.
@@nickythole3159 I am glad the jam turned out well. I would like to be able to recommend a pie that could use fish but I don't like fish, except haddock and cod, so I am not best placed to know what might work with what. However I do have a suggestion, which is somewhat off the wall. If you haven't heard of it do a search for Stargazy Pie. That is a traditional fish pish, from Cornwall I think, that has head and tails poking through the pastry as if the fish are swimming.
Geoff, thank you for your recipe. I am trying to make this, but my passion fruits don’t look like the skin is that thick. I will see tomorrow after I soak them, otherwise I will just make it without and use pectin!?
Hi Diana. I hope your passion fruit do have a nice thick skin. As long as there is some flesh that you can scrape out it should be fine. You could also use the pulp and pith from the lemon, tied in a mesh bag and boiled in the passion fruit mixture, that will add pectin. You can always add som additional pectin if you think it needs it.
Thank you Geoff, I did try soaking the passion fruit , but the skin was not there at all. I just made it without. I actually made passion fruit curd with your lemon curd recipe. It was delicious.. thank you
Why turn them over?
It helps to sterilise the underside of the lid.
What about the use of seeds
HI Nita. I don't use the seeds but they are edible. I have seen many recipes that make a passion fruit sauce or puree and include the seeds when pouring over the top of a dessert.
Hi there- is the flesh of the passion fruit supposed to taste bitter?
Hi Gabi Abrahamson. I didn't notice that the flesh stated bitter. I think it tasted of nothing very much at all. It is in the jam to give it a bit of texture.
@@geoffsbakingblog Okay, mine was very bitter, but I was able to override the bitterness with sugar
I saw in google, some people commented that passion fruit skin is poisonous. If can make jam, so it is not true
HI Jenny. I am not an expert in such things. I did read a little though. The outer skin is thought to contain something which, in large amounts, could be poisonous. However this recipe for passion fruit jam doesn't use the outer skin, it uses the flesh from inside the skin, so it is perfectly safe.
@@geoffsbakingblog hi Geoff, do you mean you use the inner white portion of the skin?
@@jennyhong9211 Yes, if you watch the video you see I boil the skins and then remove the inner white flesh, discarding the outer skin.
You don’t bother with wax paper tops on your homemade jam? X
HI Debra, no I don't/
It's more sugar than fruit . 😝
If you read the recipe you will see I specify the volume of sugar to equal the combined weight of the juice and pulp.
Ridiculous amount of sugar. Eeeeeeek! Also sooooo much direct contact with bare hands? I did find it interesting that he used the pulp for pectin. Thanks.
HI Nancy, If you know anything about making jam you will realise the amount of sugar I used is the same as is generally used. This quote from the BBC Food site explains: The amount of sugar you need to make jam depends on the amount of pectin in your chosen fruit, but generally the fruit-to-sugar ratio for traditional jams is 1:1 (ie. 450g/1lb sugar to 450g/1lb fruit). I don't understand your concern about contact with bare hands at all. My hands were clean, as always when I am working in the kitchen. As well as that I don't think you will find my bare hands touched the jam at all as it was cooking, since that would have resulted in a visit to the emergency department.
Tried this and the skins and water were so bitter I am throwing everything out 😒😒😒
HI Jo. That is such a shame. But you don't use the skin, just the flesh inside the skin and you don't use the water either. As you can see from some of the comments below, those who have made the jam say that it is very good indeed. Of course I cannot say why your skins/water were bitter, and whether mine was either since I didn't taste it, but if the passion fruit are not ripe that might make a difference.