Lilikoi (Passion Fruit)-Mango Jam

Kona's Earthly Delights Farm Jam

Kona’s Earthly Delights Farm Jam

Lilikoi (Passion Fruit)-Mango Jam is a low-sugar cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

This recipe was contributed by Bonnie Perata of Kona’s Earthly Delights Farm on the big island of Hawaii.

Yield: about 8 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Lilikoi (Passion Fruit)-Mango Jam Ingredients

5 cups mango puree (see below)
2 cups mashed passion fruit (lilikoi — see below)
7 teaspoons calcium water
½ cup lemon juice
1 ½ cups sugar
5 ½ teaspoons Pomona’s Pectin powder

Lilikoi (Passion Fruit)-Mango Jam Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Measure fruit into sauce pan.

3. Add calcium water and lemon juice, and mix well.

4. Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.

5. Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

6. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

To prepare mango puree: You can use fresh ripe mangoes or frozen & defrosted
mango chunks. If mango is stringy, it works well to puree it with an immersion
(stick) blender because the strings will stick to the head of the blender and be
easy to remove. Don’t liquefy the mango.

To prepare passion fruit: If using fresh ripe passion fruit, you can knock the fruit
off the seeds by pulsing in a blender. The seeds are edible and can be included
in the jam if you like. Otherwise, strain the seeds out through a fine mesh sieve.
You can juice the passion fruit with a juicer; the final result will not be as clear.
Frozen, defrosted passion fruit will also work.

Finding tropical fruit: Often Asian and Specialty stores carry frozen tropical
fruits and/or purees. One brand to look for is Goya.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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6 thoughts on “Lilikoi (Passion Fruit)-Mango Jam

    • Hi Sonya,
      If you want to make Mango Jam, I suggest you use the recipe that is on the direction sheet that comes with the pectin. Look in the pink section, Recipes for Cooked Jam, Jelly, etc — Low Sugar or Honey. Mango is in the fruit section that starts with Peach.

      I hope this answers your question — happy jamming!

      Mary Lou

  1. When you take the pulp of the passion fruit do you scrape the white pulp from the fruit peel? Thanks for a great product and for your advice always.

    • Hi Belmari,
      With passion fruit, you only take the orange pulp and seeds, not the white layer next to the peel. My understanding is that the white layer is bitter and tastes bad. Haven’t actually tasted it myself, though.

  2. I made mango jam last year using Pomona’s Pectin. It turned out to be on the
    hard side. Is it possible to reconstitute or make it a little runny consistency since
    I still have 4 jars left?

    • Dear Elvie,
      Yes, you can remake the jam and get a softer set by adding more mango.

      Not having seen the jell of the jam, we would suggest a cup of ADDITIONAL CHOPPED MASHED mango, but you will have to use your best judgement on the amount to add. Be sure to add 1 Tablespoon lemon juice per cup of additional MASHED mango and a little more sweetener if you want.

      You would need to empty the jars into a sauce pan; stir in the additional mashed fruit, add 1 Tablespoon of lemon juice, stir well; bring to a full boil; remove from heat; jar and process according to the instructions on our recipe sheet.

      You don’t need to add any more calcium water. Because some of the jam has already been on the shelf for part of the year, we would suggest you eat the jam within a year of when the original was made.

      One question for you: jam can come out too jelled with Pomona’s if you use chopped fruit instead of chopped mashed fruit. Our recipes are based on the fruit being mashed. If it is only chopped, it is actually less fruit and requires less pectin.

      We are happy to talk with you on the phone if you want to call the Jamline (413-772-6816). We would ask you a few more questions about what you did originally and just how jelled it is. If we don’t answer, be sure to leave your number as we will call you back.

      I hope this helps — and thanks for using Pomona’s.

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