Passionfruit Jam – Cooking with Nana Ling

Spread it on toast, use it to sandwich sponge cakes together or pair it with cheeses. This wonderful Passionfruit Jam brings a burst of tropical sunshine to any dish.

With clear instructions and step-by-step photos even a first-time jam maker can achieve success with this recipe. (Indeed, all the recipes in my preserves and jam collection are suitable for newbies!)

Here, we use an old-fashioned method which calls for not just the passionfruit pulp but also the skins of the passionfruit. This gives the jam a vibrant colour, amazing texture and deeper flavour. The skins are higher in pectin, which helps the jam to set.

I discovered this method in an recipe shared in a regional Aussie newspaper in January 1924. See below for this original recipe. However, please keep scrolling for the more detailed step-by-step instructions, photos and recipe card.

Ingredient notes

You’ll need fresh passionfruit for this recipe. Canned passionfruit pulp isn’t suitable as we are also using the skins to make the jam.

The other ingredients are caster sugar (superfine sugar) and a little salt.

That’s it!

See the recipe card at the end of the post for quantities.

Equipment

Use a preserving pan or large frypan to make this jam.

Instructions

Start by rinsing the passionfruit in cold water.

Halve the passionfruit horizontally and scoop out the passionfruit pulp. Set aside the passionfruit pulp. Discard half of the passionfruit skins and retain half.

Place half of the passionfruit skins in a saucepan and cover with water (see image 1). Next, boil for 15 minutes or until the skins become tender (see image 2).

Scoop out the soft inner pulp and discard the hard outer layer of skin (see images 3 and 4).

Place the inner pulp, passionfruit pulp, sugar and salt in the preserving pan or large frypan (see images 5 and 6). Heat over low heat, stirring, until the sugar has dissolved (see image 7). Bring to the boil and then, continuing to stir from time to time, simmer for 5-10 minutes (see image 8) or until the mixture becomes thick and glossy and starts to grip to the bottom of the pan when stirred.

Pour the mixture into jars and secure the lids.

Storing and enjoying

Once the jam has cooled, store it in the fridge (or on pantry shelf until opened if you follow your own canning processes).

Wondering what to do with your homemade Passionfruit Jam? You could:

More passionfruit recipes

Can’t get enough passionfruit in your cooking? Check out the passionfruit recipe collection or jump to one of these recipes:

Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling’s recipes are being made, shared and loved all around the world! – Libby x)

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