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.
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.
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.