Ingredients
Method
1.Combine passionfruit pulp and pineapple in a large saucepan, then add sugar.
2.Stir over a low heat for 10 minutes, until sugar dissolves. Do not allow to boil.
3.Simmer, without stirring, 20-25 minutes, or until setting point is reached (see tip).
4.Ladle into warm, sterilised jars. When cool, seal and label jars.
500g is about 2 cups of passionfruit pulp or around 28 passionfruit. When jam-making, as a general rule you need 1 cup sugar to every 1 cup of fruit. To test for a jam’s setting point, place a small quantity of the mixture onto a saucer. Allow to cool. If its ready, it will gel and wrinkle when moved. If the jam is not firm enough, add some jam setter following the packet instructions.
Note