Peach and passionfruit jam

peach and passionfruit jam
1.25 Item



1.Chop unpeeled orange and lemon coarsely, remove and reserve seeds. Put seeds and water in small bowl; cover, set aside.
2.Blend or process orange and lemon mixture until finely chopped. Combine fruit mixture with extra water in large bowl. Stand both fruit mixture and seeds, separately, overnight.
3.Drain seeds over small bowl; reserve liquid, discard seeds. Combine seed liquid with fruit mixture in large saucepan; bring to a boil. Reduce heat; simmer, covered, about 25 minutes or until rind is tender.
4.Stir in peaches; simmer, covered, about 20 minutes or until peaches are soft. Measure fruit mixture, allow 1 cup (220g) sugar to each cup of fruit mixture. Return fruit mixture with sugar to pan; stir over heat, without boiling, until sugar dissolves.
5.Boil, uncovered, stirring occasionally, about 15 minutes or until jam jells when tested. Stand 5 minutes; stir in passionfruit pulp.
6.Pour hot jam into hot sterilised jars; seal while hot.

You will need about eight passionfruit for this recipe.