2 cups passion fruit juice (about 5 pounds of fresh passion fruit) or bottled unsweetened passion fruit nectar
1 3/4 cups water
6 cups sugar
6 ounces liquid pectin
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 using 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 follow basic canning procedure.
Welcome to Stephie O's Blog! (Formerly Stephanie's Cucina)
I am a freelance graphic designer and culinary consultant — I write, cook, recipe test, design food related print materials — if it's about food, chances are I'm all about it! I also dabble in photography and and am game to work on other design and writing projects outside the food scene. My full website is under development, but in the meantime, I invite you to enjoy my blog. I love to cook and share my adventures both at home, and on the road! I hope you enjoy! If you like what you read, drop me a note at firstname.lastname@example.org