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Dessert

Passion Fruit Jam

A jam made from passion fruit pulp and seeds with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Passion fruit and sugar work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 144 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Passion Fruit Jam

Ingredients

Directions

Prepare the fruit

  1. Cut the passion fruits in half and scoop out the insides.

  2. Boil a quarter of the skins until tender, then remove the soft pulp from them.

  3. Add the pulp to the seeds and juice.

Cook the jam

  1. Boil for about 10 minutes.

  2. Add ½ to 1 lb. of sugar for every lb. of fruit and boil until it reaches the desired consistency.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Passion fruit + sugartop 25% of all pairs
    Smell alikelow
    Cooked together144 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Passion fruit
Provides the main flavour, juice, and natural pectin from the skins and seeds for setting.
Sugar
Adds sweetness, helps the jam thicken as water evaporates, and aids preservation.

The step that matters

Boil until the desired consistency. Sugar and pectin set as water evaporates during boiling. Stopping too early leaves the jam runny, while boiling too long can make it stiff, dark, or burnt-tasting.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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