Peach and passionfruit jam

  • 50 mins cooking
  • Makes 3 Cup
  • Print


Peach and passionfruit jam
  • 1 kilogram peaches, peeled, seeded, chopped finely
  • 1/2 cup (125ml) lemon juice
  • 2 cup (440g) white sugar, approximately
  • 1/3 cup (80ml) passionfruit pulp


Peach and passionfruit jam
  • 1
    Combine peaches and juice in large saucepan; bring to the boil. Reduce heat; simmer, covered, about 15 minutes or until peaches are soft.
  • 2
    Measure fruit mixture; allow ¾ cup sugar for each cup of fruit mixture. Return fruit mixture and sugar to pan; stir over high heat, without boiling, until sugar dissolves.
  • 3
    Bring to the boil; boil, uncovered, without stirring, about 15 minutes or until jam jells when tested. Stir in pulp.
  • 4
    Pour hot jam into hot sterilised jars; seal immediately. Label and date jars when cold.