Summary

Ingredients

• 1 kg peach (s)
• 5 passion fruit (s)
• 3 oranges, untreated, the juice them
• 1 lemon (s), untreated, the juice and the zest it
• 5 g citric acid
• 500 g preservin suar, 2: 1

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Instructions

1. Halve and core the peaches, peel thinly and cut into small pieces. Halve the passion fruit and spoon out the pulp with the seeds. Put in a saucepan with the peaches.
2. Halve the oranges and lemon and squeeze out the juice. Rub the zest of the lemon beforehand. Add the juice, zest and citric acid to the fruits. Must add up to 1 kg. Then stir in the preserving sugar. Bring to the boil while stirring and let simmer for 4 minutes.
3. Pour into twist-off glasses that have been rinsed hot, close to the rim, close well and turn upside down for about 10 minutes.
4. The jam can be kept for about 1 year.
5. I would refrain from pureeing the fruit with the kernels, as the jam can easily become bitter if you also puree the passion fruit kernels.