Passion fruit, or lilikoi as we know it in Hawaii is a unique fruit with a pleasantly sweet and tart flavor. The most common varieties are yellow and purple and they can be found in some of our health food stores on Maui. They have a tough, waxy and smooth rind yet once you cut through the hard outer skin, the most amazing scent envelops the air. Once cut in half, you might wonder what all the fuss is about. Be patient. You will find an aromatic gelatinous seed filled pulp with a fragrance that is hard to describe. “Sublime” might hit the right note. An important step at the start of the jelly making process is to select a good recording of Beethoven’s Ninth Symphony and set the volume to “eleven” ala Spinal Tap!
Updated 11/02/14 (increased lilikoi juice to 2 1/2 cups)
Makes 8 half pint jars
2 1/2 cups lilikoi juice (about 4 1/2 – 5 pounds of fresh lilikoi) or frozen, unsweetened passion fruit pulp (Goya brand)
1 1/2 cups water
7 1/2 cups sugar
6 ounces liquid pectin (2 pouches Certo brand)
Prepare canner and canning jars.
Combine juice, water and sugar in a large, tall pot. Bring to a boil over high heat, stirring constantly. Immediately add liquid pectin and bring to a full, rolling boil. Boil rapidly for 1 minute, stirring constantly.
Remove from the heat, skim off foam (use a small fine mesh strainer) and pour into sterilized jars leaving 1/8 – 1/4 inch space between the jelly and rim of the jar. Secure 2 part lids and process for 5 minutes in boiling water canner.
***Basic canning instructions can be found here.