Preserving Passionfruit

One of my favourite fruits is passionfruit, but I didn’t think it would be possible to make a commercially viable jam out of it, due to the small amount of edible passionfruit you get out of one fruit.  But I am very pleased to tell you I was wrong!  Following lots of research and trial and error I’ve discovered that more of the passionfruit can be used than I originally thought.  Thank you to Pings Pickings blog who inspired my recipe (see source)

So how to do it?  First, unwrap all the passionfruit!  I made the mistake of buying individually wrapped passionfruit (try unwrapping 50 passionfruit before you even start jam making- not fun!).

Then they are washed and cut, and all the seeds are removed.  This bit smells delicious!  

Now for the magic bit- the shells which I’d normally throw away are boiled until soft.  Once they are soft the passionfruit pulp can be scooped out then blended.  I assume it’s purple because I used purple passionfruit.  The pulp has a similar flavour to the passionfruit seeds, but less sweet.  I wouldn't suggest eating it on its own, but blended with the seeds and sugar in the jam it works perfectly to balance the sweetness

Some of the cooking liquid is saved and this is added to the pan along with the pureed pulp and the passionfruit seeds.  Sugar is added and then the jam is cooked.  You can see the colour goes a deeper purple when it’s ready.  

And that’s it.  The finished product has a distinct passionfruit flavour and the pulp gives it a texture a bit like marmalade, with passionfruit seeds for added crunch!  I’ve been trying a few different recipes with different levels of pulp and liquid (more pulp + liquid means a less seedy texture, but also less sweet passionfruit flavour) and I’ve settled on one I like for our next market.  Please come and try and let me know what you think- click here to see where we we'll be next!  

passionfruit jam

What is Apple Butter?

I am getting very excited about apple butter.  It’s popular in America, Netherlands and Germany, but given the enormous variety of apples we have in the UK it seems surprising that we haven’t really got into it here.  But what is it? Apple butter is simply a very (very!) long and slow cooked apple sauce, containing just pureed apples, sugar, lemon juice and sometimes spices.   The long cooking causes the sugar in the apples to caramelise, creating a deep brown silky smooth richly flavoured apple butter.  No actual (dairy) butter in sight!  I’m currently experimenting with pink lady apples, to get ready for the Autumn when I’ll be testing out a range of apple butters using different varieties of our brilliant English apples.

Here’s a quick picture summary of how I’ve been making it.

The apples are cooked for about an hour with some water to soften down- before and after:

After an hour-ish the apples will be super soft ready to puree.  This is where the amazing mouli comes in.  It pushes all the apples through a fine grate, leaving behind all the bits we don’t want.  This results in a super smooth apple puree (or apple sauce, if you want to stop here!)

Now I add the sugar (unrefined I’ve found works best here) and lemon juice.  And cook, long and slow for hours… and hours…. and hours!  I’ve found it needs at least an 8 hour cook to start developing the delicious caramelised brown flavour and colour.  See the photos before and after:

And the finished product, voila!  So far it’s been equally as delicious as part of our Sunday dinner and also simply on toast (with lots of real butter!).  And our friends at Gourmet Griffin used the Pink Lady Apple Butter on one of their delicious hot dogs at the Foodies Festival last week.  Check them out at 

The Pink Lady Apple Butter will be available to buy at all our markets, details of which will soon be available on our website and twitter.