Peach and Granadilla Jam
| 1 Kg firm peaches |
3 cups sugar |
| � cup lemon juice |
� cup granadilla pulp |
Peel (see Hints
for peeling method) and halve the peaches and remove the stones. Cut the fruit
into thin slices, place in a dish and sprinkle with half the sugar. Cover, and
leave overnight.
Transfer to a pan. Slowly bring to the boil, then simmer
until the peaches are just tender. Add the remaining sugar to the pan with the
lemon juice and stir over a low heat until all the sugar is dissolved. Bring to
the boil and boil rapidly for 5 minutes, then stir in the granadilla (passionfruit)
pulp. Boil for a further 5 to 10 minutes or until setting point is reached. Pour
into hot, sterilized jars and seal.
Makes about 3 cups.
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