A Raspberry Jam enhanced by the tangy addition of Passion Fruit.
Seedless Raspberry & Passion Fruit Jam Recipe
Makes about 1.3 Kg of jam to pot.
- 1.6 Kg fresh raspberries
- 4 passion fruit (halved)
- 1.3 Kg jam sugar (with added pectin) warmed
- juice of 1 lemon
Place all the fresh raspberries in a large, dry, saucepan pan. Halve, then scoop out the passion fruit seeds and pulp, and add to the raspberries. Cover with a lid and cook over a low heat for 20 minutes, or until the juices begin to run and the fruit breaks down.
Remove the pan from the heat and leave to cool slightly. Using the back of a spoon, press all of the fruit through a coarse sieve into a preserving pan. Add the sugar and lemon juice to the pan, stir it over a low heat, until the sugar has dissolved. Bring to the boil and cook for 4 minutes, or until the jam reaches setting point (105°C/220°F).
Remove the pan from the heat and skim off any scum or impurities from the top. Leave to cool slightly, then pour into warmed sterilized jars. Seal and label, then store in a cool place.