Blueberry and Passionfruit Jam

[Guest guest]

Blueberry and Passionfruit Jam

 

 

750 g (26 1/2 oz) blueberries

3 cups water

1/4 cup lemon juice

2 1/2 cups) sugar, approximately

2 passionfruit

 

 

1. Combine blueberries and water large saucepan or boiler, bring to

boil reduce heat, simmer 20 minutes or until blueberries are tender.

 

 

2. Measure mixture, return to pan with lemon juice. Add 3/4 cup sugar

to each 1 cup of mixture (mixture should not be more than 5 cm (2 " )

deep at this stage.

 

3. Stir constantly over heat, without boiling, until sugar is dissolved.

 

4. Bring to boil, boil mixture rapidly for about 20 minutes or until a

teaspoon of mixture jells when tested on a cold saucer. Stir

occasionally towards end of cooking time to prevent sticking.

 

5. Stir in passionfruit pulp. Stand mixture 10 minutes.

 

6. Pour into hot sterilised jars, cool, seal when cold.

 

 

 

TIP: Jam can be stored in the refrigerator for up to a year.

 

 

 

Makes about 3 cups.