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How to make Passionfruit, peach and orange jam

Yield = 8
Prep time: 0:40
Cook time: 0:40
Total time: 1:20

Ingredients

2kg peaches
1kg caster sugar
2 oranges
2 lemons, juiced
6 passionfruit, pulp removed

Method

Step 1 Using a small knife, cut a cross into base of each peach. Blanch peaches, in 4 batches, in a saucepan of boiling water for 1 minute or until skins loosen. Refresh in a sink of cold water, peel, then cut in half and stone.
Step 2 Cut peach halves into thirds, place in a bowl, then add sugar. Grate over orange zest, then peel and segment oranges. Add segments to peach mixture, then squeeze over juice from orange membranes. Add lemon juice.
Step 3 Process passionfruit pulp in a food processor for 1 minute to loosen juice from seeds. Strain through a fine sieve over peach mixture, pressing firmly with a spoon to extract juice.
Step 4 Stir to coat fruit in sugar. Set aside, stirring occasionally to help dissolve sugar, for 2 hours to macerate.
Step 5 Place 3 saucers in freezer to chill. Holding fruit back in bowl with your hand, tip liquid into a large saucepan. Bring to the boil over high heat, stirring to dissolve any undissolved sugar, then boil for 5 minutes. Add peach mixture and any remaining liquid, and boil for 25 minutes or until mixture reaches setting point (see related article).
Step 6 Cool for 15 minutes, then divide jam among warm sterilised jars and seal while hot.