Jelly

Lilikoi 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.

 

Yield: 4 to 5 cups

Ingredients

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.

Jelly Ingredients

2 cups pulpy lilikoi juice
2 cups water
2 teaspoons calcium water
2 cups sugar
3 to 4 teaspoons Pomona’s Pectin powder

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.

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Directions

1) Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.

2) Measure pulpy juice and water into sauce pan.

3) Add calcium water and mix well.

4) Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.

5) 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.

6) Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

This recipe was adapted from a recipe on the My Lilikoi Kitchen blog in order to create a low-sugar Lilikoi Jelly recipe.

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