Apricot and passionfruit jam. Photo: Marina Oliphant
- 500g dried apricots
- 6 cups water
- 1½ kg sugar
- ½ cup passionfruit pulp
Chop fruit and cover with water. Soak for 24-36 hours.
Transfer to large saucepan and bring to boil. Add sugar and boil until set (30-50 minutes).
Remove from heat and add passionfruit pulp. Stand for 10 minutes, stirring now and again to distribute.
Pour into sterilised jars, wipe with vinegar and seal.
- Cuisine - British