Lilikoi Jelly

Jelly is easy to make too! It just takes one more step.

First I wash and dry all my jars.

(in the dishwasher)

I place the lids and rings into a pot of

nearly boiling water.

I cut up my fruit.

Today it was lilikoi. ("Passionfruit")

I always use lemons to keep the color bright.

Lemons also give a wonderful tanginess.

I used about 4 lemons for this batch.

I cut about twenty lilikoi in half.

I put them into my stainless steel pot.

Then I add water to cover them.

I bring it to a rolling boil

then turn it down to a medium boil for 15 minutes.

The lilikois are cooked now and the pulp

falls out making a beautiful golden yellow juice.

Sometimes it takes twenty minutes to achieve

the desired color.

I remove the skins using tongs

then strain the juice into a glass bowl.

To this juice I also add the juice of 4 lemons.

Then I squeeze the pulp out of about ten more

fresh cut lilikoi and add to the bowl.

The uncooked lilikoi give an amazing

fresh taste to the mixture.

Now I'm ready to measure exact amounts of juice

to go back into the pot and make jelly!

This batch had 8 cups of juice

including the lemons

that were squeezed into the mixture.

Now I add 8 tsp. of the calcium phospate water.

(1 tsp. per each cup of juice.)

This is the Pomona Pectin I mentioned in my Mango Jam post.

The calcium water keeps in the fridge for months.

Next I prepare my sugar pectin mixture.

I add 8 tsp. Pomona Pectin to my sugar.

(1 tsp. per each cup juice.)

I love the Pomona Pectin because

It makes all my jams and jellies

gel perfectly everytime

regardless of how much sugar.

This time I added 5 cups of sugar.

I stir the powdered pectin into the sugar

so it will dissolve easier into the juice.

Now I add the sugar/ pectin mixture to the juice

stirring as I add to dissolve it quickly,

before the juice comes to a boil.

 

As it comes to a rolling boil I prepare to skim

off all the foam into a cup.

It only needs to boil for 2 1/2 minutes.

If I let it boil too long 

I might deactivate the Pomona Pectin.

(The old -fashioned way I used to make jelly

was to bring equal amounts of juice

 and sugar to a rolling boil for 15 minutes.)

The new way is much nicer and

comes out perfect every time.

Once it gels I turn off the heat

and remove to the side.

I ladle into my jars

Then I must clean the rims with a paper towel

to make sure the seal will be tight.

Leave about a 1/2 inch space.

Now remove and dry the lids

which have been sitting

in the nearly boiling water until now.

Place the rubber seal top on jelly

and the rings on finger tight.

Now continue by placing all the jars into

the deep water bath to sterilize.

Cover the jars with at least 2 inches of water.

Then boil for a minimum of 5 minutes.

As I said in Mango Jam,

it takes about 15 minutes to bring

this large amount of water

to a boil, so put on the lid

to speed it up.

I usually boil for ten minutes

then turn off the heat

and relax,

You're done.

(For now)

You can lift out with tongs and place on a towel

to rest while they set.

The jelly may take overnite to set.

The hot liquid must cool.

Don't worry.

It always works with the Pomona Pectin.

After many batches I am happy to say

that I really have this down.

Everyone loves my jelly.

Now I have made several variations

which you may want to try.

Lilikoi-Orange-Guava

Lilikoi-Mango

Lilikoi-Tangerine-Guava

So That's it!

You can make a beautiful label.

I like to hand punch pretty scalloped edged

labels which I have printed then

punch holes and put grommets

to tie rustic raffia bands.

Some people place circles of fabric

over the tops of jars and tie with ribbon.

Next project!

Aloha,

Thanks for joining me while I prepared

Lilikoi Jelly.

Amaryllis of Hawaii Loves To Cook

"Recipes For Life"

available at http://www.amaryllisofhawaii.com/

and bookstores and restaurants

throughout the state of Hawaii

plus Ben Franklin Crafts

in the Queen Ka`ahumanu

Shoping Center on Maui.