When I told my girlfriend I wanted to make this today she told me that there was no way I was going to have this baby soon...I have too much energy...alas...i think she is right - my due date is tomorrow and I don't feel too "due" yet...so to keep my mind off of what isn't happening, I make stuff...like this stuff...
Here are the passion fruit, or lilikoi, seeds. This is from 12 lilikoi and I still didnt have enough for 1 cup, so I halved the recipe...hoping that is okay...
Lilikoi Jelly:
1 cup lilikoi juice
4 cups water
7 cups sugar2 boxes Sure Jell
½ teaspoon butter
Sterilize 10-12 8oz canning jars. Larger jars can be used if desired.
Prepare lilikoi juice. Scoop out the seeds and juice from fruit and put in blender. Add ½ cup water to help liquify. Pulse blender on lowest setting to separate seeds from juice. Pour through a fine strainer using a spoon to force the juice through. Measure 1 cup lilikoi juice.
Pour juice in a large pot. Add water, Sure Jell and butter. The butter will help to prevent foaming.
Measure sugar into a container so you can add it quickly to the liquid.
Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
Stir in sugar quickly. Return to full rolling and boil exactly 1 minute, stirring constantly. Remove from heat; skim off any foam.
Ladle jelly into jars leaving ⅛ inch at the top and seal with lids.
Place jars into a canning rack and immerse in hot water. Boil rapidly for five minutes and remove to a towel until cool enough to handle and lids have sealed.
And Voila! The final product...is this not the most beautiful color? I am a bit concerned though because the "jelly" at this point is really liquidy...will it condense as it cools i hope? when i attempted marmalade the same thing happened, but it never "gelled" but i didn't use sure-jell either, so i am hoping that makes a difference? thoughts?
7 comments:
4 cups water???
I use much more pure juice, but i too have trouble getting it to gell. Any alt. to pectin?
am really into lilikoi jelly, I want to make it strong and healthy, (no wattering it down to much, I made sherbert and it was killer.
hmmm...not sure about a pectin alternative - i have only ever tried this recipe and the jelly is pretty firm - i think the juice itself is pretty strong on its own, which is why the recipe waters it down i suppose. Sherbert sounds awesome though! recipe?
Hi, thanks for your recipe. Maybe it's my computer, but the seeds you show look suspiciously like guava seeds and the jelly is pink (ala guava). My lilikoi are lemon yellow with pesky little black seeds.
?
I dont recognize this seed or the color of the jelly? There are several kinds of passion fruit varieties. (lilikoi, here in Hawaii) I have seen one with oranger flesh, but the seeds were black (like the regular yellow flesh and skinned ones. I prefer the taste of the regular yellow skinned, bright yellow pulp, variety (black seeds).
We get our pulp off the seed by using the Cuisinart with a plastic blade- I think it is for mixing dough?. With the plastic blade you dont get pieces of seed cut up. Then pour through a strainer to get the juice not seeds. It is way faster!.
k, my first kauai batch made, using an old fashion handle pull press juicer and skipping the blending of seeds and other fruit parts. this method, only renders tablespoons per yellow skin lilikoe, and seeds parts ar placed seperately for further cheese clothe straining. 500 fruit pieces later, i got 3 gallons of pure juice...when this batch also failed, the product was runny, but not lost. we enjoyed immensely using as a salad dressing!!! broke da mouth!!! n e way, im gonna use Pomonas Pectin, low or different sugar additions supposedly with the use of in the bottle lemon juice, not fresh lemons added. i welcome responses to n e successes specific to lilikoe..aloha
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