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Loading...Lilikoi butter is Hawaii's beloved passion fruit spread — silky, bright, and intensely tropical. Slowly cooked down with sugar and a pat of butter, it captures the floral, tangy-sweet flavor of fresh passion fruit in a spoonable preserve. Slather it on toast, swirl it into yogurt, or spoon it over warm pound cake for an instant taste of the islands.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings8
Yieldabout 2 cups (8 servings of 1/4 cup)
Nutrition Facts
Per serving (estimated)
- 110 kcalCalories
- 1.5 gFat
- 1 gSaturated Fat
- 26 gCarbs
- 0.5 gFiber
- 24 gSugar
- 0.5 gProtein
- 10 mgSodium
- 85 mgPotassium
- 5 mgCalcium
- 0.3 mgIron
- 8 mgVitamin C
- 30 mcgVitamin A
Ingredients
For the lilikoi butter
- 1 1/2 cups fresh passion fruit pulp (from about 12-15 ripe lilikoi)
- 1 cup granulated sugar
- 2 tbsp unsalted butter
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp low-sugar fruit pectin
- 2 tbsp water
Directions
- Halve the passion fruits and scoop the seedy pulp into a fine-mesh sieve set over a bowl. Press firmly with the back of a spoon to extract about 1 1/2 cups of bright juice, then discard the seeds.
- In a heavy-bottomed saucepan, whisk together the passion fruit juice, lemon juice, water, and pectin until fully dissolved. Bring the mixture to a boil over medium-high heat, stirring constantly.
- Add the sugar all at once and stir until completely dissolved. Return the mixture to a full rolling boil that cannot be stirred down, then boil hard for exactly 1 minute.
- Reduce the heat to medium-low and stir in the butter until it melts and incorporates. Continue cooking for 15-20 minutes, stirring frequently to prevent the butter from scorching on the bottom of the pan.
- Test the set by dropping a small spoonful onto a chilled plate and pushing it with your finger; it should wrinkle and hold its shape when ready. If it still runs, cook for another 2-3 minutes and retest.
- Remove the saucepan from the heat and skim any foam from the surface using a metal spoon, if desired, for a clearer finished butter.
- Ladle the hot butter into sterilized half-pint jars, leaving 1/4-inch headspace at the top. Wipe the rims clean with a damp cloth and seal with lids and bands.
- Process the jars in a boiling water bath for 10 minutes, or simply refrigerate once cooled for immediate use within 3 months. Properly canned jars keep up to 1 year in a cool, dark pantry.
Cook’s Notes
- Choose very ripe, deeply wrinkled passion fruits — they yield the sweetest, most fragrant juice with the best flavor.
- Use a heavy-bottomed stainless steel or enamel pot to prevent scorching during the long simmer.
- Sterilize jars by boiling them for 10 minutes or running them through a hot dishwasher cycle just before filling.
- For an extra-smooth butter, briefly blend the finished mixture with an immersion blender before ladling into jars.
- Try swapping half the sugar for light honey for a more floral, less cloyingly sweet finish.
