Passion Fruit Jam - Best topping for Cheesecake and Ice Cream

    I go crazy when I see gorgeous fruitfully passion fruit tree in my backyard. Passion fruits are everywhere; on the tree, on the table and on the grass. Of course, we share some of them with rate and possum but it’s really too much and there’s not enough space in my fridge… Ah! Sometimes the fruits turn old and wrinkled before I’m able to finish them, so I have an idea, turning the fruits into jam.


    9 people made this


    • 10 passion fruits
    • 1 cup suger
    • 1/2 lime juice


    1. Wash passion fruits very well, because we have sorting to do with skins.
    2. Halve and remove pulp from passion fruits and put in fridge.
    3. Boil skins for 30 to 40 minutes of until turns translucent and pulpy remains inside skins puff up and become soft enough to remove from outer layer.
    4. Drain and reserve 1 cup of boiled liquid if you prefer a little runny jam.
    5. Scoop out the inner flesh and discard the papery skins. Mix inner flesh in a food processor or blender until a smooth puree.
    6. In a deep stainless steel pot, mix the inner flesh, a cup of sugar, 1/2 of lime juice, 1 cup of boiled liquid and pulps which we have put in fridge before.
    7. Stir over medium heat until all the sugar has dissolved then bring to a boil. After bringing to the boil reduce heat to low and let it simmer for 15 minutes without stirring too much except for the occasional scrape with a wooden spoon or to make sure it doesn't stick to the bottom and burn.
    8. Turn off heat and skim scum from the jam surface with spoon.


    It’s not important how much you like ice cream, because after eating with this homemade passion fruit jam you’ll be ice cream lover as well as cheesecake and yogurt.

    See it on my blog

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