Tomato & Passionfruit Jam

Tomato and Passionfruit Jam

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

Ingredients

• 2kg Tomatoes
• 1 cup passionfruit pulp
• 1/2 cup lemon juice
• 2 1/2 kg sugar warmed

Method

• 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