300gmpassionfruit pulp(approx 10-12 small passionfruit)
45gmfresh lemon juice
1outer lemon peel reserved from the juiced lemon
Squeeze the lemon and reserve the lemon juice for later.
Cut pineapple into cubes and place it in TM bowl.
Add water and 2 halves of the squeezed lemon to the TM bowl. Cook 30min/Varoma/Speed1 (MC OUT)
Remove the lemon skins from TM bowl. Blend 50sec/Speed 5-10 increasing slowly.
Add the passion fruit, sugar, lemon juice and Jamsetta to the TM bowl. Mix to combine 5sec/Speed 3.
Cook 15min/110/Speed 1 (MC OUT). Watch the jam carefully for the last 5 minutes.
While the jam is cooking sterilize the jars by washing them in warm water.
Place the clean wet jars on a roasting tray in the oven.
Turn the oven to 110 degrees and allow the jars to heat slowly.
Once the oven has reached 110, turn the oven off, leaving the jars inside.
Test the jam by place a spoonful of jam onto something in the freezer. As it cools it should get a jam consistency. If not cook it for a further 2 minutes and then retest. *This is very important as the jam will vary on the time it takes to reach setting point depending on how ripe the fruit is, pectin level and moisture content.
Once the jam has reached setting point remove the jars from the oven. Pour the hot jam into the hot jars and seal with the lid whilst hot.
Leave the jam on the bench to cool. Once cooled the jars can be refrigerated.
TM31 users should cook the jam on 100 degrees. Test the jam for setting point before bottling.