The two easiest jam recipes of all time! Passion fruit jam and blackberry jam made with no pectin in small batches.
My passion fruit vine went crazy this year. We had tons of fruit and I had to find things to do with it. Now the vine is catching it’s second wind so I will just have to make more jam!
This is SO good. We recently found out that Ritz crackers don’t actually have any butter in them (can you believe that??), this jam is amazing upon a “buttery” Ritz cracker.
And it’s so pretty.
It was my first jam attempt, not nearly the last. Since it was successful, I tried again. Blackberries were on sale at the market! The blackberry jam turned out great too, and the recipe I used was perfect. No pectin and it made a small batch, which is hard to find.
Here are the recipes:
Berry jam
2 cups crushed berries
2 cups sugar
1 tsp lemon juice or fresh squeezed orange juice
In a small pan, cook the berries, sugar and lemon juice on high heat for 5 minutes. Reduce to medium heat and cook for an additional 15 minutes. Skim the foam off the top and transfer to a hot glass container. The jam will thicken as it cools.
Passion fruit jam
6 passion fruit
2 cups water
¼ cup water
2 cups sugar
Juice of ½ a lime/lemon or 1/4 of an orange
Wash passion fruit thoroughly. Cut in half and remove the pulp and seeds, place the pulp and seeds in an air tight container and refrigerate.
You will have 12 empty halves, discard 6 of them. Place the other 6 in a bowl with 2 cups of water and allow them to soak in the refrigerator for 24 hours.
In a medium sized pot, place the 6 shells and cover with fresh water. Bring to a boil and cook until almost all the water is absorbed, about 10 minutes. Drain and let cool.
Peel the inner, soft flesh away from the skin. Discard the skins and place the inner flesh into a pot with ¼ cup and mash to a pulp. Add the seeds and fruit that you have in the fridge, along with the sugar and citrus juice and boil for 15 minutes. Pour the jam into hot jars and allow to cool.
beetdown 