Name: Blueberry and passionfruit jam
Cook time: 50 min
Total time: 50 min
Ingredients: 750 gram blueberries; 3 cup (750ml) water; 2 1/2 cup (550g) sugar, approximately; 1/4 cup (60ml) fresh lemon juice; 2 tablespoon passionfruit pulp

Blueberry and passionfruit jam

The availability of frozen blueberries and tinned passionfruit pulp means you can make this gorgeous jam any time of the year.

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Makes 3 Cup

Cook

50M

Ingredients

750 gram blueberries

3 cup (750ml) water

2 1/2 cup (550g) sugar, approximately

1/4 cup (60ml) fresh lemon juice

2 tablespoon passionfruit pulp

Method

1.Combine blueberries and water in large saucepan; bring to a boil. Reduce heat; simmer, uncovered, about 20 minutes or until blueberries are tender.

2.Measure fruit mixture, allow ¾ cup (165g) sugar to each cup of fruit mixture. Return fruit mixture with sugar and juice to pan; stir over heat, without boiling, until sugar dissolves. Boil, uncovered, stirring occasionally, about 20 minutes or until jam jells when tested. Stir in passionfruit pulp; stand 5 minutes. Pour hot jam into hot sterilised jars; seal while hot.

You will need about two passionfruit for this recipe.
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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