Passion Fruit Jam
Easy passion fruit jam recipe with just 2 ingredients. No pectin needed — sweet, tangy, tropical flavor in every jar.
Ingredients
- Fresh passion fruits (pulp scooped out, measured by weight)
- Sugar (70–80% of the weight of the pulp)
Instructions
- Cut the passion fruits in half and scoop out the pulp into a saucepan.
- Weigh the pulp, then add sugar equal to about 70–80% of that weight.
- Place the pan on low heat. Stir often as the sugar dissolves.
- Cook at a gentle simmer for about 30 minutes, stirring frequently. Skim off any foam that rises to the top and watch carefully — passion fruit foams a lot and can overflow.
- The jam is ready when the bubbles become larger and the mixture looks glossy. Keep in mind it will thicken more as it cools.
- Pour immediately into sterilized jars, seal, and let cool.
Notes
- If the jam turns out too runny, return it to the pan and simmer longer.
- If it sets too thick, stir in a splash of hot water and bring to a quick boil again.
- Store sealed jars in a cool, dark place or in the refrigerator. Once opened, keep refrigerated and use within a few weeks.