• sandrabrandalise


COOKBOOK: Women’s Weekly - How to cook absolutely everything My girlfriend sent over a large amount of home grown tomatoes. I got excited and with my eyes closed I picked a cookbook, went to the index and picked the first tomato recipe. I had not made jam for such a long time, I was really looking forward to this! Of course the same excitement did not reciprocate with my girlfriend. I texted ‘I’ll be making tomato & passionfruit jam’ and in returning I got a ‘hmmmm’…… Firstly you need to love jam, and if you love jam then you’ll appreciate the home made which is doubly more delicious. Who would have ever thought tomato and passionfruit would go so well together! Easy to make Delicious Can be refrigerated for 6-8weeks **********


Makes approx 5 cups of jam

1.5k of tomatoes (10-12 tomatoes)

2 large or 3 medium apples

1/3 cup of freshly squeezed lemon juice (2-3 lemons)

2 cups of passionfruit pulp (approx 12-15 passionfruits)

4 cups of sugar

Take the tops off the tomatoes, cut a cross on the skin side.

Place the tomatoes in a bowl of ice, add water to the top to cover tomatoes. Leave to the side for approx 10mins.

Carefully peel off the skin from the cross downwards (this should be easier to remove the skin)

Chop the tomatoes roughly.

Remove the pulp from the passionfruit.

Peel the apples and cut off the four sides without any of the core

In a deep bowl over low heat, add the tomatoes and apples. Simmer for 20mins. I used a masher to help it break down and puree and simmered for a further 5mins.

Add passionfruit and lemon juice, mix well. Add sugar, mix well and also it to simmer for 30mins. I used a puree/soup mixer to smooth out the jam. You will see the colour will start to change. Remove from heat and allow it to stand and cool for a further 1mins.

Carefully add the jam into sterilised preserve bottles. Seal tightly. Allow the jar to cool off before placing in the refrigerator.

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