Jam Recipes

( Please see the sections on "Hints"  and Conversion Tables )

Peach and Granadilla Jam

1 Kg firm peaches 3 cups sugar
cup lemon juice cup granadilla pulp

    Peel (see Hints for peeling method) and halve the peaches and remove the stones. Cut the fruit into thin slices, place in a dish and sprinkle with half the sugar. Cover, and leave overnight.
    Transfer to a pan. Slowly bring to the boil, then simmer until the peaches are just tender. Add the remaining sugar to the pan with the lemon juice and stir over a low heat until all the sugar is dissolved. Bring to the boil and boil rapidly for 5 minutes, then stir in the granadilla (passionfruit) pulp. Boil for a further 5 to 10 minutes or until setting point is reached. Pour into hot, sterilized jars and seal.

Makes about 3 cups.

 

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