8 cups fresh or frozen raspberries
1 cup passion fruit pulp* (seeds optional)
1 tablespoon of fresh squeezed lemon juice
7 cups organic cane sugar
1 packet powdered pectin
*You can usually find passionfruit pulp in the frozen section of some stores, or online as well, but if you can find fresh fruit, even better!
Rinse fresh raspberries or thaw frozen raspberries, mash with a potato masher in single layers until fully crushed. Measure mashed berries to have 4 full cups.
For the whole passion fruit, cut in half and scoop out pulp and juice. You can leave some or all of the passion fruit seeds in. If putting through a sieve, make sure to work the pulp back and forth with a spoon in order to get all the flavor and a bit of texture from the pulp. Measure to have 1 cup of passion fruit pulp.
Mix berries, passionfruit and lemon juice together in a 6-8 quart saucepan over medium heat. Mix until fully combined. Gradually add powdered pectin. Bring mixture to a full rolling boil over med-high heat, that doesn’t stop boiling when stirred. Add full measure of sugar, stirring to dissolve. Return mixture to full rolling boil and boil hard for one minute, stirring constantly.
Remove from heat, stir and skim any foam off of top.
Pour jam into hot, sterilized jars, clear jar rims and thread tops of any jam residue with a clean, damp cloth. Apply lids to jars, then apply bands and adjust until fit is fingertip tight. Process in a water bath canner for 10 minutes following home canning instructions from a recognized source such as the National Center for Home Food Preservation.