Name: Passionfruit and tomato jam
Cook time: 80 min
Total time: 80 min
Ingredients: 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

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.

Makes 6 Cup

Cook

1H 20M

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Ingredients

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

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.

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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