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Raspberry-passion fruit jam

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Ingredients for 4 servings:

  • 1 kg raspberries, fresh or frozen
  • 6 passion fruit(s)
  • 350 g gelling sugar 3:1
  • 1 dash of lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 5 minutes; Total time approx. 6 hours 35 minutes

Halve the passion fruit and scoop out the flesh. Purée the flesh with the raspberries and pass through a fine sieve. Mix everything with the preserving sugar and lemon juice and let it sit in the refrigerator for a few hours or overnight. I intentionally use more preserving sugar, as the jam has a hard time setting. And a little more sugar doesn’t hurt. Boil the jam for about five minutes, test for set, and pour into boiled jars.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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