Recipe: Passionfruit Skin Jam

As part of our Open Sauce project, we’re bringing you the best of our Cooler Than Compost recipes, simple ways to create tasty treats out of offcuts and scraps of food that would usually end up in the bin. When all of your passionfruit drop off the vine at once, here’s a great way to preserve them as a jam.

Ingredients:

- Skins of 6 passionfruit;

- Pulp from 2 passionfruit;

- 2 cups of sugar;

- Water.

Method:

1. Put the passionfruit skins in a saucepan and cover with water, making sure that the white part of the skins are facing down into the water.

2. Boil on low for approximately 1 hour, or until the skins look full and plump and are deep purple in colour all over.

3. Allow to cool and put the skins and water in the fridge overnight so that they will take on more water.

4. Take out of the fridge and scoop out the inner part of the skin with a spoon and discard the outer brittle part of the skin taking care not to leave any outer skin behind.

5. Dice the remaining pulp into 5mm squares and add left over water to make the volume of pulp and water to two cups.

6. Combine pulp and water with 2 cups of sugar in a saucepan. Bring to the boil and boil for 15-20 minutes, checking that the jam has reached the right consistency by putting a drop on a cold saucer that has been kept in the fridge, it should form a film (an internet search will give you further instructions on how to check if jam is ready). Top tip: Make sure that every time the jam is checked, the saucepan is taken off the heat so that it doesn't continue to cook.

7. Once it has reached the desired consistency, add the seeds of 2 passionfruit.

8. Pour into clean, warm jars. Allow to cool for a while before putting the lids on and placing them in the fridge. Enjoy on yogurt, ice cream, in between two layers of sponge cakes, on scones… Or whatever takes your fancy!