Passionfruit Jam.

This passionfruit jam recipe is absolutely my favourite jam recipe. It uses the skins of the passionfruit which adds the most spectacular flavour and colour to the jam. This jam keeps for ages in the cupboard or fridge and is sensational on toast, but also a personal favourite in tarts and cakes (sponge cake with this jam is PHWOAH!).

Ingredients:

10-12 purple passionfruit

1/3 cup lemon juice

Caster Sugar (amount dependant, see method)

Step 1.

Separate your passionfruit skins from their pulp.

Step 2.

Into a medium, non reactive saucepan, add passionfruit skins, lemon juice and enough water to cover well. Bring to the boil. Cook down until the very outer layer of the skins begins to get papery and visually looks like it’s separating from the inner layers. The ‘whites’ of the skin should now be plump and purple. About 40-45 minutes of cooking. Pop a small plate in the freezer for jam testing later.

Step 3.

Scoop the plump, purple innards of the skins out and add to the passionfruit pulp. Discard the papery outers. Reserve the purple liquid.

Step 4.

Weigh the pulp and the new purple flesh and add them, along with the same weight in caster sugar, to the saucepan, along with the purple liquid.

Step 5.

Over medium/low heat, stir constantly until the sugar is dissolved.

Step 6.

Once sugar is dissolved, boil rapidly, without stirring until the jam is ‘set’ when tested on a cold plate. This will take about 30 or so minutes. Make sure to check occasionally with your spoon that the mixture isn’t burning on the bottom.

Step 7.

Pour into sterilised jars and seal. Store out of sun for up to 3 months. Once opened, refrigerate and consume within 2 weeks.