Tuesday, September 16, 2014

Passion Fruit (Lilikoi) Jelly


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.

Makes 8 half pint jars

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