Passionfruit Jams

Press, Volume CII, Issue 30085, 20 March 1963, Page 3

Passionfruit Jams

While passionfruit are in, it is well to remember that they will make the most delicious jam either combined with other fruit or on their own. Six good-sized passionfruit will make two and a half one-pound jars of really special jam without the addition of any other fruit. A delicious golden jam, which looks rather like apricot, may be made „ combining them with apples. Here is how to make both varieties.

PASSIONFRUIT AND APPLE JAM Method: Allow cup for cup of fruit or use less passionfruit and more apple according to what is available. Add • little water and stew gently together until pulped, then rub through a sieve. Measure and allow cup for cup of sugar and fruit pulp. Stir until dissolved, then boil rapidly until it will jell; quite • short time. PLAIN PASSIONFRUIT JAM Ingredients: 6 large passionfruit (firm and not too wrinkled) 1 lemon 1 cup water 11b sugar Method: Wash the fruit and •coop out all the pulp into a saucepan. Add cup of water and bring to the boil Simmer for five minutes, then rub through a sieve until only bare pips are left Discard these. Add strained lemon juice to the puree. Cover shells with cold water, bring to the boil and simmer 15 minutes. Discard water and scoop out all pulp from the shells, cutting it into pieces and adding to the liquid. Add sugar, stir until dissolved, then boil until it will jell; •bout 20 minutes. This jam ia a good red colour and looks rather like peach jam.

Quince And Grape Jam Ingredients: 61b quinces 71b sugar 41b grapes Method: Peel quinces and dice. Add cleaned grapes and half sugar. Place in pan and press grapes down lightly to let juice run. Leave overnight Next day, bring to the boil and cook ten minutes. Add remainder of sugar and boil until a little will jell when tested. * * ¥ Grape Jam (Strained) Ingredients: 21bs grapes 1 teacup water Iflb sugar Method: Put grapes and water in pan and press lightly. Cook until soft Add sugar and boil until jam sets when tested. Rub through a strainer to remove skins and seeds, add half a teaspoon of citric acid, bottle and seal.