Using seasonal produce to create homemade jam is one of the easiest ways to preserve your harvest. This unusual tropical flavoured jam recipe is a fantastic and easy way to preserve fresh tomatoes and passionfruit. It is great as a pantry staple for those cold winter’s days served on warm freshly toasted bread and makes a fantastic gift for friends and family.
- 1kg Tomatoes
- 6 Passionfruit
- 1kg Jam Setting Sugar
- 1 Lemon
- 1 Lime
Start by weighing out 1kg of fresh tomatoes.
Put a large saucepan filled with water on your stovetop and bring to the boil.
Cut a cross into the bottom of each tomato with a knife and drop them straight to the boiling water and take the saucepan off heat.
Wait until you see the tomato skin start to split (roughly 1min) and using tongs, take the tomatoes out of the water and leave to cool.
While you are waiting for the tomatoes to cool down, cut the passionfruit in half and scoop all the pulp into a clean bowl. Juice the lemon and lime.
By now your tomatoes should be cooled enough to handle. Gently remove the split skins and cut out the tomato stalk. Put the skinned tomatoes into a blender and process into a smooth liquid (you can use a food processor or a stick mixer/hand blender for this process if you prefer).
Add the tomato puree to a medium sized heavy-bottomed saucepan and put on medium heat. Once boiling, turn down to simmer and cook for around 20-30min. Add the 1kg of jam setting sugar and passionfruit pulp and stir through. Cook for around another 10min until the jam is thick enough to coat the back of a spoon without running off.
Transfer the hot thickened jam into clean *sterile jars and seal immediately.
Allow jars to cool at room temperature. As the jars cool the lids should suction closed. If any jars do not seal properly these should be kept in the fridge and consumed within 6 weeks.
This jam can be stored in a pantry or other cool dark location for 12 months. Once opened, jars should be kept in the fridge and consumed within 6 weeks.
*To sterilise jars you can use either of these methods.
- Add jars and their lids to a pot of boiling water and allow them to boil for 5 minutes. (Note: do not add cold jars to boiling water, rinse under warm tap water first so they do not crack).
- Add cold jars and their lids to a cold oven and turn on to heat to 100degrees, once the oven reaches temperature keep the jars at 100deg for 10min.
After sterilising is complete, carefully remove the hot jars from the boiling water or oven. Take the relish mixture off the stove top and spoon the hot thickened mixture straight into the jars and seal immediately (you should use oven mitts or a tea towel to tighten the lids as the jars will be hot).