Wednesday, 25 September 2013

Tomato & Passionfruit Jam

Tomato and Passionfruit Jam

Preparation Time: 25 minutes
Total Cooking Time: 1 Hour
Makes 6 x 375ml bottles


  • 2kg Tomatoes
  • 1 cup passionfruit pulp
  • 1/2 cup lemon juice
  • 2 1/2 kg sugar warmed
  • Cut a cross at the base of the tomatoes, place in a large bowl, cover with boiling water and leave for 30 seconds, or until the skins start to peel away.   Transfer to a bowl of icy cold water, remove the skins and roughly chop the tomatoes.
  •  Put the passionfruit pulp, lemon juice, tomatoes and any juices into a large pan. 
  • Bring to boil. Reduce heat and simmer for 15 minutes or until thick and pulpy. 
  • Add sugar, stir over low heat until the sugar is dissolved. Return to the gentle boil and boil for 30-40 minutes, stir often. 
  • Remove any scum that rises during cooking time.
  • When the jam falls from the titled wooden spoon in thick sheets without dripping, start testing for setting point.
  • Remove from the heat, place a little jam onto a plate and place in the freezer for 1 minute.  A skin will form on the surface and the jam will wrinkle when pushed with your finger when setting point is reached.  
  • When setting point is reached, pour jam immediately into clean warm jars. 
  • Label and date when cool

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