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
