Easy passionfruit skin jam
This easy passionfruit skin jam utilizes the whole fruit, combining sweet passion fruit skins with sugar and a touch of red wine for a unique spread. It’s perfect for enhancing toast or desserts while minimizing waste.
Cook time 160 min
Prep time 5 min
Ingredients:
3 passion fruits2 cups sugar
1/2 cup red wine
Passionfruit skin jam is a delightful and unique way to utilize the entire fruit, reducing waste and creating a flavorful spread that’s perfect for toast, desserts, or as a topping for various dishes. This easy recipe transforms passion fruit skins, sugar, and a hint of red wine into a delectable jam that’s sure to impress.
Instructions:
- Wash the passion fruits thoroughly to remove any dirt or residues from the skin.
- Cut the passion fruits in half and scoop out the pulp and seeds; set them aside.
- Peel the outer skin of the passion fruits, then finely chop the remaining white pithy layer.
- Place the chopped passion fruit skins in a medium-sized saucepan.
- Add enough water to cover the skins and bring to a boil over medium-high heat.
- Once boiling, reduce the heat and let it simmer for about 10-15 minutes, or until the skins have softened. Drain and discard the water.
- Return the softened passion fruit skins to the saucepan.
- Add the reserved passionfruit pulp and seeds to the saucepan.
- Pour in the 2 cups of sugar and the 1/2 cup of red wine.
- Place the saucepan over medium heat, stirring constantly until the mixture starts to boil.
- Once boiling, reduce the heat to medium-low and let it simmer, stirring occasionally, for about 30-40 minutes, or until the mixture thickens and reaches a jam-like consistency.
- To check if the jam is ready, drop a small spoonful onto a chilled plate. If it wrinkles and holds its shape when you push it with your finger, the jam is done. If not, continue to cook for a few more minutes and test again.
- Once the jam has reached the desired consistency, remove it from the heat.
- Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top.
- Wipe the rims clean with a damp cloth and seal with sterilized lids.
- Let the jars cool to room temperature.
- Store the jam in a cool, dark place. Once opened, keep it refrigerated and consume within a few weeks.
Making passionfruit skin jam is a resourceful and delicious way to make the most out of every part of the fruit. With a combination of passion fruit skins, sugar, and red wine, this jam not only captures a unique flavor but also offers a wonderful homemade touch to your pantry. Enjoy your creation on toast, as a dessert topping, or even as a unique gift for friends and family.
Easy passionfruit skin jam FAQ:
The total cooking time for passionfruit skin jam is approximately 40-55 minutes. This includes 10-15 minutes to simmer the skins until softened and then 30-40 minutes to cook the jam until it reaches the desired consistency.
To check for doneness, drop a small spoonful of the jam onto a chilled plate. If it wrinkles and holds its shape when pushed with a finger, it's ready. If not, continue to simmer and test every few minutes.
While the recipe is specifically for passionfruit, you could experiment with other tropical fruit skins, such as mango or kiwi, but keep in mind that the flavor and texture may vary significantly.
Once cooled, store the jam in sterilized jars in a cool, dark place. After opening, keep it refrigerated and consume within a few weeks for optimal freshness.
A medium-sized saucepan is recommended for cooking the jam, as it provides enough space for the mixture to boil and allows for easy stirring without risk of overflow.
Cooking Tips:
- Make sure to wash the passion fruits thoroughly before using them to ensure any dirt or contaminants are removed.
- Cut the passion fruits carefully and scoop out the pulp, setting it aside for another use or to add back into the jam if desired.
- When boiling the mixture, keep an eye on the consistency. The jam will thicken further as it cools, so don’t overcook.
- Sterilize your jars before filling them with the jam to extend its shelf life. To sterilize, boil the jars and lids in water for at least 10 minutes.
- If you prefer a smoother jam, blend the cooked mixture before the final boil.
Nutrition Facts
10 ServingsCalories 180kcal
Protein 0.27g
Carbohydrates 44g
Fiber 1.25g
Sugar 40g
Fat 0.21g
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