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Passion fruit and pineapple jam
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Makes: about 550g
6 passion fruit, halved
600g fresh pineapple flesh (about 1 large pineapple), finely chopped
200g demerara sugar
½ lime, juice
1. Spoon the pulp from the passion fruit into a medium saucepan. Reserve 6 of the halved shells. Add the pineapple, sugar and lime juice to the pan and place over a low-medium heat. Slowly bring to the boil, stirring occasionally. Turn the heat up a little and simmer for 20 minutes.
2. Meanwhile, put the reserved passion fruit shells in a small saucepan and cover with water. Bring to the boil then simmer for 25 minutes. Reserve 2 tbsp of the cooking water and drain the passion fruit halves through a sieve. Once they have cooled slightly, scoop the translucent insides out with a teaspoon, discarding the papery outer layer. Purée the scooped-out layer in a small blender or finely chop. Stir into the fruit with the reserved cooking water and bring back to the boil. Simmer for 20 minutes, stirring occasionally, especially towards the end, or until the jam has thickened.
3. Transfer to new, sterilised jars and cover. Allow to cool then keep in the fridge (this jam has a lower sugar content than some). Use within 4 weeks.
This recipe first appeared in Waitrose Food, January 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in January 2018.
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