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
- 1½ cups sugar
- 5½ 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.