Halve the passion fruit and remove the pulp. Puree the pulp with the raspberries and pass through a fine sieve. Mix everything with the preserving sugar and lemon juice and leave to stand in the refrigerator for a few hours or overnight. I purposely use more preserving sugar because the jam is difficult to gel. And a little more sugar won`t hurt.
Boil the jam for about five minutes, carry out a gelling test and pour into boiled glasses.
Ingredients
Print Recipe
Pin Recipe