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Peach and Passionfruit Jam

10/12/2011

 

Peach and Passionfruit Jam

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Peaches are such deliciously good eating this season and in plentiful supply now, so when I read a recipe for peach and passionfruit jam in the Country Women's Association (CWA) Preserves cookbook I acquired recently, I knew I had to make the jam.

We are reminded on the back cover of the book that 'the cooking skills of CWA members are legendary... and that preserves are a great way to make the most of seasonal bounty. All the recipes [in the book] use simple ingredients and are simple to make, yet have the indelible stamp of CWA sense and sensibility'. Indeed they do and you can always absolutely rely on a CWA recipe!

The recipe I have adapted here from the book is by CWA member, Ruby Blyth, from Flinders Island in Tasmania. My comments for your information appear in parentheses.

PASSIONFRUIT PEACH JAM*
1.25kg peaches, peeled and cut into pieces
1.25kg sugar (I may try to use a little less next time)
juice of 1/2 medium lemon (I used the whole lemon)
pulp from 12 passionfruit 

(Use a good peeler or very sharp paring knife to peel the fruit, otherwise you will find yourself tearing chunks from the flesh). Arrange the peaches in a bowl in layers, with some of the sugar sprinkled between each layer. Leave overnight (I refrigerated it).

Next day, cook until soft (in a large, heavy based saucepan or preserving pan), then add the rest of the sugar (pre-warmed in the oven), the warmed lemon juice (I heated the lemon briefly in a microwave before cutting it in half, catch the seeds), and the passionfruit pulp. Boil quickly until it jells when tested. 

(Notes: the fruit needed more than 20 minutes of cooking and, as I was using my mother's 50 year old Renaware pot, I had to watch that it didn't catch. Pop a small plate or saucer into the freezer and use it to test for jelling. I found that I needed to add more lemon juice for pectin content to help the jam to jell. In the meantime, sterilise your jars and lids by putting them onto a tray in a cold oven and then bring the temperature to 120 degrees C. The jars need to be in the oven for at least 30 minutes).

Pour into sterilised jars and seal. (To assist in pouring the jam into the jars, I transferred it to a large pyrex jug. Take care when you do this, as the hot jam will splatter). Store in a cool, dark place. Keeps for at least 12 months and up to 2 years. Makes 8-10 cups.

The verdict: although it took a little longer to jell than expected and I added the extra lemon juice, the jam did set nicely, and it looks and tastes beautiful. I will definitely be making some more in the very near future.


Are you making jams and preserves for Christmas gifts this year? What is your favourite jam? Are you a member of the CWA? Please share your thoughts and recipes.

*Recipe adapted from Country Women's Association (CWA) Preserves (Penguin).
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Peaches are in plentiful supply in Australia in December and good eating this season
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You need to peel the peaches for this recipe. My new peeler has teeth that grip, making the job very easy.
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You can see the impression from the peeler on the flesh of the peach.
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Peaches, sugar, lemon, passionfruit... ready to cook
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After macerating the peaches with a little sugar overnight, you bring gently to the boil and cook until soft
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Fresh passionfruit. You need a dozen for this recipe. And a lemon too.
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Once the fruit has softened, add the passionfruit pulp and lemon juice
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Cook quickly until the jam gels when tested on a cold plate
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Transferring the jam to a glass jug makes it easier to pour into the jars. Take care, the hot jam will splatter.
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Seal while still hot. Just look at the lovely colour!
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Recipe adapted from Country Women's Association Preserves (Penguin). You can absolutely rely on a CWA tried and true recipe!
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InTolerant Chef link
10/12/2011 10:26:48 am

CWA is legendary isn't it? I love making preserves and this looks lovely. One of my favourites is a passionfruit and tomato jam, have you tried that before? Yumm...

Lizzy (Good Things)
10/12/2011 10:55:37 am

Hi there, would you laugh if I told you I am thinking of joining the CWA, just think of the wisdom I might glean! I have made tomato and passionfruit, but not for a few decades. Thanks for popping in! Please do come back and stay for a cuppa.

Mrs_Mulberry link
11/12/2011 07:25:57 am

Love the CWA, I get seduced by their amazing stall at the Sydney Royal Easter Show each year! Your jam sounds delicious LIzzy, are you going to make a batch of CWA scones to go with it? ; )

kathryn elliott link
11/12/2011 08:45:37 am

Oh Lizzy this looks wonderful. I love your pictures of the process - especially that where you've added the passionfruit pulp and lemon juice. I'm planning a jam making session next week, for Christmas presents, but also for us! I'm going to add your recipe to the list. Can't wait.

Lizzy (Good Things)
11/12/2011 02:20:31 pm

Hi Kathryn, this one is for you! I think you and your man will love the flavour... and the little CWA book is a ripper!

Lizzy (Good Things)
11/12/2011 09:09:33 pm

Hi Mrs M! Oh, I would love to see the CWA stall at that show. How wonderful! The jam is delicious... I do happen to make a wonderful (non-CWA) buttermilk scone. Good thinking 99!

Barbara link
13/12/2011 01:36:37 pm

It looks perfect Lizzy. I love passionfruit. My mother was a CWA member when we lived on the farm. I think it was a much neededsocial outlet for farmer's wives in the country.

Lizzy (Good Things)
14/12/2011 06:14:36 am

Barb, if you love passionfruit, please do try this jam. We had it last night on pancakes, it is just divine! Thanks for popping in. Love the CWA!

karen
14/12/2011 02:09:23 pm

Love love love your images Lizzy. I'm inspired as I adore passionfruit and have a wee vine taking shape in the garden right now. Might be a while before I get enough fruit for jam so I might just have to scout the market for ingredients xx

Lizzy (Good Things)
14/12/2011 05:41:28 pm

Hi Karen, thanks so much! Oh, I am envious of your passionfruit vine. May it bless you with fruit for many decades to come. I found some white peaches today for just $3.00 per kilo, so bought two kg to make some more. Will see whether the white tastes as nice. Happy cooking!

Lauren Posmyk
14/12/2011 06:54:50 pm

Wow mum the jam was delicious with pancakes! I would love to buy some to give to some friends for Christmas gifts 

Lizzy (Mum)
14/12/2011 07:03:38 pm

Lauren, thanks so much darling one! I am really glad you like the jam. Enjoy the jar I gave you, will make some more!

Irena link
1/1/2012 08:21:40 pm

I am such a big fan of making edible gifts. This year I made home-made granola as gifts but this looks delicious as well. I should really get into jams and preserves a bit more.

Lizzy
1/1/2012 08:53:15 pm

Hi Irena... home made granola sounds lovely. I seem to have been too busy for the last few years, rushing off interstate before xmas. Staying at home proved cathartic. I was able to bake and preserve plenty! Happy new year.

Tolly
13/1/2012 04:37:35 pm

Hi there Lizzy, I was wondering if you could tell me where you have bought your fantastic new peeler? I was looking online but had no luck finding this one...
thank you Lizzy,
PS Love your website :-)

Lizzy
13/1/2012 05:21:12 pm

Tolly... thank you! Call 03 96821622 (Belpard Australia) or email titan@belpard.com.au or www.belpard.com.au It may seem like a 'cheapie' but it was not cheap and is quite brilliant to use! I love it.

Thanks for popping in.

Hilary
9/3/2018 01:51:36 am

Does anyone know why Australian/NZ jam recipes don't seem to require boiling in a canner? I've seen countless recipes for passionfruit jam that just says to put in sterilized jars. I wouldn't have thought it would be safe to eat this way.

Thanks!


Comments are closed.

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    Photo of Liz Posmyk, Food Writer, Cook and Traveller

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Good Things is written and published by Liz Posmyk © 2011-2020.   All rights reserved.
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