Lilikoi |Passion Fruit| Jelly
Lilikoi Jelly is a low-sugar cooked jelly made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Notes
Prepare Lilikoi
4½ to 5 lbs fresh lilikoi to make 2 cups pulpy juice
OR 2 cups frozen, unsweetened passion fruit pulp (e.g. Goya brand), defrosted. To prepare fresh lilikoi: cut fruit in half. Use a spoon to remove the pulp and seeds from the rind. Put the seedy pulp in a Food Mill and turn the crank until you have produced 2 cups of seedless pulpy juice. This recipe was adapted from a recipe on the My Lilikoi Kitchen blog in order to create a low-sugar Lilikoi Jelly recipe.
4½ to 5 lbs fresh lilikoi to make 2 cups pulpy juice
OR 2 cups frozen, unsweetened passion fruit pulp (e.g. Goya brand), defrosted. To prepare fresh lilikoi: cut fruit in half. Use a spoon to remove the pulp and seeds from the rind. Put the seedy pulp in a Food Mill and turn the crank until you have produced 2 cups of seedless pulpy juice. This recipe was adapted from a recipe on the My Lilikoi Kitchen blog in order to create a low-sugar Lilikoi Jelly recipe.
Servings 5 cups
Ingredients
- 2 cups pulpy lilikoi juice see note
- 2 cups water
- 2 teaspoons calcium water see step #1
- 2 cups sugar
- 3 to 4 teaspoons Pomona’s Pectin powder mixed with sweetener
Instructions
- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- Measure pulpy juice and water into sauce pan.
- Add calcium water and mix well.
- Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
- Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
- Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.
Hi!
Does anyone know if it would work to double this recipe?
You sure can! Recipes can be doubled, tripled, halved, or quartered.
Can the sugar in this recipe be substituted with honey like in your other recipes? If so, how much should I use?
You sure can! It will measure half the amount of sugar.
I want to make just passion fruit jam, but would like to leave the seeds in. Can I just skip the food mill step and proceed with the rest of the recipe?
Hello Benjamin,
We have never made it with the seeds, so we cannot say for sure how it will turn out.
Hi
I am making this for the first time but it doesn’t look like it has set yet.: they have just come out of the hot water bath. How long does it take for the passion fruit jelly to set?
Thank you
Hello Sierra,
Sometimes it can take up to 24 hours to achieve a full set!
I just made this! It made about 5 jars of 8 oz jelly. Question: on the first pour into the jar, a bunch of pulpy stuff was floating on top and went into the jar but the rest of the jars only had the orange liquid with no pulpy stuff. Should I have skimmed off the pulpy stuff?? This was the first time I ever made jelly! We planted a passion fruit vine last year and it has taken over the entire fence!!! I’m so excited to make more jelly!
Yum!!! Next time, we would recommend skimming off the foam/pulp. For that jar we just recommend using it first and storing it in the fridge, as your headspace may be effected by the pulpy stuff. 😊
My fried gave me a bag full of passion fruit and I got to pull two new tricks out of my hat! I used my new food mill for the first time, which made de-seeding these so simple. Five minutes later I had 2 cups of juice ready to go! I also had the good fortune to visit French Polynesia last month and score some very fresh Tahitian Vanilla beans. I’ve never used real pods in my jams, only extract. I used half a pod (these suckers are strong since they aren’t the little dried ones you get at the grocery). This is now my favorite jelly of all time! It set up beautifully, it’s a gorgeous color, and the little black vanilla seeds add some interest. As for flavor…out of this world delicious. Holy moly. I hate to even give my friend his “Thank you for the fruit” jars, since I want to eat it all myself right now!
Hi Carey,
Sounds like you had a lot of fun with your new food mill and your Tahitian vanilla beans. I made Lilikoi Jam once with a puree I got at a Mexican grocery and it was soooooooo good — I understand your feeling of not wanting to give any of it away. Probably, ultimately, you’ll feel better if you do!
Thanks so much for your comment — and keep on jammin’.