Passion Fruit Jelly varies by jar size 15 minutes Akiko White, Founder & Owner, Aloha Bites | Kailua, Hawaii

Ingredients for Passion Fruit Jelly:

• 3 cups The Perfect Purée Passion Fruit Concentrate, thawed
• 1½ cups water
• 1 box SURE-JELL Original Premium Fruit Pectin
• 6 cups sugar, measured into a separate bowl

Method for Passion Fruit Jelly:

1. Assemble new jars and lids and have workstation ready for processing before beginning.
2. Combine The Perfect Purée Passion Fruit Concentrate and water in a 6- or 8-quart saucepan. Bring to a boil. Stir in pectin and return to a full rolling boil (a boil that does not stop bubbling when stirred) over high heat, stirring constantly.
3. Stir in sugar. Return mixture to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat and skim off any foam with a metal spoon.
4. Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads with a clean cloth. Cover with two-piece lids. Screw bands tightly. Flip jars upside down and set timer for 5 minutes, turning the jars right side up when the timer ends. If the lids spring back, they are not sealed and refrigeration is necessary.