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.
Notes
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
Ingredients
- 5 cups mango puree see note above
- 2 cups mashed passion fruit lilikoi — see note above
- 7 teaspoons calcium water see step #1
- ½ cup lemon juice bottled
- 1½ cups sugar
- 5½ teaspoons Pomona’s Pectin 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 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.
- 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.
I was traveling in SE Asia and had a lot of dishes/drinks with mango and passion fruit with cayenne pepper. I’d love to recreate it in a jam and thought this might be a good starting point. Would it work to replace a small portion of the mango or passion fruit with diced cayenne? Thank you!
Hello Manon,
That sounds lovely! We would actually recommend using 1/2-1 teaspoon of ground cayenne pepper to this recipe. We would love to hear how it turns out if you give it a try!
If you just want Mango jam, how would you modify the recipe to make just mango jam?
Hello Lu,
You can simply replace the passion fruit measurement with mashed mango and proceed with the recipe.
Happy jamming!
Whoooaaa, the recipe says it makes 8 CUPS not 8 PINTS. Based on the quantities of ingredients, I think CUPS is much more likely. 8 PINTS would in fact be double the amount. Also, I don’t want a pint-jar of jam; that’s a lot of jam to have to eat before it gets icky. So anyway, cups, not pints.
All that said, I really want to make this.
Just made this last weekend! I bought 2 bags frozen passionfruit puree from Whole Foods, and a huge frozen mango bag from Costco. I didn’t realize how tart passionfruit was. But, in the end, I had 9 half-pint jars of deliciousness! I kept some mangoes not quite pureed, so a few tiny chunks. It is REALLY good! We’ve been spreading on bananas & eating that way.
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!
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.
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?
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.
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?
This recipe makes 8 pint jars and is easily doubled.