I love this jam. It is so simple yet bursting with the flavours of tangy tropical fruit. I first created it for my pineapple, passionfruit and elderflower arctic roll and since then, I have made it several times. It is lovely sandwiched in a simple sponge cake or spooned over homemade meringues with a dollop of cream. Of course it is equally good on some freshly baked bread or a buttered crumpet.
If you can’t get cape gooseberries, substitute with more pineapple. Or you could use pretty much any fruit to make a simple jam using the same fruit:sugar ratio. I am entering this recipe into October’s Tea Time Treats Challenge hosted by Lavender and Lovage and What Kate Baked as this month’s theme is ‘Jam, Chutneys, Curds and Conserves.’
Simple Tropical Fruit Jam
- 250g pineapple, peeled and central core removed, roughly chopped
- 100g cape gooseberries
- 2 passionfruits
- 150g caster sugar
- zest and juice of ½ lemon
Put the pineapple and gooseberries in a food processor and whizz to a chunky puree. Stir in the passionfruit pulp. Place in a small frying pan with the sugar and lemon and bubble over a moderate heat until jammy (about 20-30 minutes). Leave to cool before serving.