Pineapple And Passionfruit Jam Food

PINEAPPLE AND PASSIONFRUIT JAM

Steps:

• Combine fruit and sugar in large pot.
• Stir over low heat till sugar dissolves, about 10 minutes.
• Simmer without stirring for 25 - 35 minutes or until mixture reaches setting point - which is when a small amount on a saucer is cooled and then gels and wrinkles when moved.
• Ladle into warm, sterilized jars.
• When cool, seal and label.

PINEAPPLE AND PASSIONFRUIT JAM

Steps:

• Juice the pineapples in a juicer and save the pulp.
• Heat the pineapple pulp and the rest of the ingredients in a pot over medium heat until it comes to a boil
• Mix well.
• Switch it to low heat and allow the mixture to come to a slow rolling boil and leave it uncovered.
• Keep watch and stir at regular intervals to avoid mixture from getting burnt.
• Allow to cook for another 30 minutes or so, or until your desired consistency.
• Store in glass jar and keep refrigerated.

PASSIONFRUIT MARMALADE

Steps:

• Slice grapefruit, oranges and mandarins very thinly.
• Place in a large bowl and cover with 6 pints (or about 2. 8 litres) of water and stand overnight.
• Next morning put them into a large pot and boil slowly till skins are tenders (about 2 hours).
• Meanwhile, scrape the pulp from the passionfruit.
• Reserve.
• Place the skins from the passionfruit in a separate pot, cover with water and cook until skins are tender.
• Scrape out pulpy inner flesh and discard outer skin.
• Chop the flesh and add to the pot of tenderised citrus skins.
• Add the juice of 2 lemons and 6 lb (or about 2. 8kg) of sugar.
• Stir until sugar is dissolved then boil until setting point is reached.
• Add the passionfruit pulp and return to boil for 2 minutes.
• Allow to stand for 10 minutes.
• Boil and seal.
• Don’t open for 6 weeks!

TOMATO AND PASSIONFRUIT JAM

Steps:

• combine tomatoes and apples in a large boiler, cook over low heat, stirring often, for about 25 mins, or until fruit is pulpy.
• stir in juice, pulp, and sugar.
• stir over heat until sugar in dissolved.
• bring to boil, and boil, uncovered, until jam jells when set when tested.
• Pour jam into hot sterilised jars and seal when cold, makes about 5 cups if it doesn't want to jell, you can add pectin.