Peach Passion Fruit Preserves
A great recipe for preserving the taste of summer, this no-fail recipe is a great way to extend the bounty of peach season. Passionfruit and peach pair as one of summer’s finest combinations, creating a bright and tropical preserve that will last well beyond the season. Serve on hot buttered biscuits, or incorporate into cocktails, cakes, and other desserts.
5 cups peeled chopped peaches
1 cup passionfruit pulp with seeds
4 cups sugar, divided
1 box SURE-JELL low sugar fruit pectin
1 teaspoon coconut oil
Juice from 1 lemon
8 canning jars with lids and bands
a large stockpot or water bath canner
Canning jar lifter
Fill the water canner half full with hot water, set on the back burner to bring to a simmer. Wash jars, bands and lids with hot water, and let soak in hot water to prepare for filling.
Dip the peaches 4-5 at a time into a simmering water bath. Allow to sit for 60 seconds, then remove and plunge into cold water. Peel the skins with a small paring knife, then chop. Measure 5 cups chopped peaches into a medium-large pot and add the passion fruit.
Mix 1/2 cup of the sugar with the pectin in a small bowl, and add to the peaches in the sauce pot and stir to combine. Add coconut oil to reduce foaming, then stir frequently over medium-high heat until the fruit comes to a full rolling boil (a boil that doesn’t stop when stirred). Add remaining 3 1/2 cups sugar all at once, and return to a full rolling boil for exactly one minute.
Remove from heat and skim off any foam. Add lemon juice and stir to incorporate.
Immediately ladle hot preserves into the drained canning jars, leaving 1/4” headspace at the top. Wipe rim with a damp paper towel, then cover with the lids and bands.
Use the canning jar lifter to place jars into the hot water bath, making sure water covers the top of the jars by 1-2 inches. Add boiling water, if necessary, and bring water to gentle boil. Process 10 minutes, then use the canning jar lifter to remove jars. Place on a hand towel to cool completely. Listen for the satisfying “ping” that occurs as the seal forms. Once jars have cooled completely, test the seals by pressing middle of lid with finger. If the lid springs back, the jar is not sealed and it will need to be refrigerated. Store sealed jars in a cool dark place for up to one year.