Recipe

Passionfruit and tomato jam

Sweet but savoury, this delicious tomato and passionfruit jam can be enjoyed with desserts, atop toast or as a chutney-style spread on a cheese platter.

Jan 31, 1976 1:00pm
  • 1 hr 20 mins cooking
  • Makes 6 Cup
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Ingredients

Passionfruit and tomato jam
  • 10 medium, ripe tomatoes (1.5kg), peeled, chopped coarsely
  • 3 large green-skinned apples (600g), peeled, cored, chopped coarsely
  • 1/3 cup (80ml) lemon juice
  • 1 1/2 cup (375ml) passionfruit pulp
  • 4 1/2 cup (1kg) white (granulated) sugar

Method

Passionfruit and tomato jam
  • 1
    Combine tomato and apple in large saucepan, top pan up with water to cover completely. Bring to the boil. Reduce heat, simmer, covered, about 30 minutes or until mixture is pulpy.
  • 2
    Add juice, passionfruit and sugar, stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 30 minutes or until jam jells when tested.
  • 3
    Pour hot jam into hot sterilised jars, seal immediately. Label and date jars when cold.

Notes

Granny Smith apples are best for this recipe. You will need about 18 passionfruit.

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