sliced open passion fruit on a white table.

Lilikoi (Passion Fruit)-Mango Jam


Lilikoi (Passion Fruit)-Mango Jam is a low-sugar cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
This recipe was contributed by Bonnie Perata of Kona’s Earthly Delights Farm on the big island of Hawaii.


To prepare mango puree: You can use fresh ripe mangoes or frozen & defrosted mango chunks. If mango is stringy, it works well to puree it with an immersion (stick) blender because the strings will stick to the head of the blender and be easy to remove. Don’t liquefy the mango.
To prepare passion fruit: If using fresh ripe passion fruit, you can knock the fruit off the seeds by pulsing in a blender. The seeds are edible and can be included in the jam if you like. Otherwise, strain the seeds out through a fine mesh sieve. You can juice the passion fruit with a juicer; the final result will not be as clear. Frozen, defrosted passion fruit will also work.
Finding tropical fruit: Often Asian and Specialty stores carry frozen tropical fruits and/or purees. One brand to look for is Goya.
Servings 8 cups


  • 5 cups mango puree
  • 2 cups mashed passion fruit lilikoi — see below
  • 7 teaspoons calcium water see step #1
  • ½ cup lemon juice bottled
  • cups sugar
  • teaspoons Pomona’s Pectin mixed with sweetener


  • 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.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • Measure fruit into sauce pan.
  • Add calcium water and lemon juice, 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.
  • 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.

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6 Responses

  1. Rene Thon
    | Reply

    I wanted to try this recipe but I don’t have access fresh mango & passion fruit in my area. So I used bottled 100% juice instead. Increased the calcium water to 11tsp and the pectin to 7tsp. The jelly is a still a little soft in the jar but once refrigerated it jells firm. Great flavor!

  2. Sylvie
    | Reply

    Made a double recipe. Used passion fruits jus not made from concentrate and frozen mango. Have to make some more to include in the Christmas hampers!
    I use it in plain yogurt, on aged cheddar, on ice cream. It is so good.

  3. Lauren
    | Reply

    Can you just use straight Lilikoi? How much Lilikoi would I need for 1 batch of jam? I’d like to try it with just Lilikoi and the Lilikoi/mango combo! Also has anyone tried this de-seeding it vs just blending it with the seeds? Which way tastes better?

  4. Laraine
    | Reply

    This is crazy good and oh so tropical. It is a bit time and labor intensive to harvest enough passion fruit. I grow my own and scoop it out into containers and freeze until I have a decent amount to process through my kitchen aid stand mixer with a food mill attachment. I also purchase about 12 mangos of the same ripeness so that they will all be ripe at the same time for this recipe and run that fruit through the food mill as well. This is just a perfect setting jam and a beautiful color. Most people I give this to just eat it out of the jar and don’t even put it on anything. This is so worth the effort because it is a flavor that you cant buy at any store I have ever seen.

    • Lauren
      | Reply

      Also how many jars of jam does this make? Traditionally it’s 4 cups of mashed fruit to 2 tsp pectin and 2 tsp calcium water…this recipe uses more of everything so my guess is it makes more jars?

      • Laraine
        | Reply

        This recipe makes 8 pint jars and is easily doubled.

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