Passionfruit & Apricot Jam

These apricots and passionfruits were going to be thrown away at the store nearby, so I took them all, a solid kilos of apricots and 12 passionfruits. They’ve featured in all sorts recently, cakes and jams namely. Jams are the perfect way of using up a glut of produce and this passionfruit apricot jam is a true delight and something a little different compared to usual jam offerings. The passionfruit pips scattered and suspended through the translucent golden orange jam is a sight in itself.

Waste. One of the things that frustrates and enrages me the most. It’s completely and utterly illogical and unfortunately at this time of the year it is rife. As it’s Christmas, I won’t rant too much with stats and reasons – mainly because I’m having a right jolly in the South West, and let’s not down those happy festive vibes.

But if there’s one thing to bear in the back of our minds in the season of gluttony, it’s, be mindful of waste, make what you need and remember, excess really isn’t essential, and if you do find yourself with more than you need, that’s where the party’o’leftovers and imagination come in. There’s a place for almost everything, so create one.

Passionfruit & Apricot Jam

Course Preserves
Servings 2 250ml jars
Author FentonEats


  • 6 passionfruits pulp and seeds
  • 500 g apricots stoned and quartered
  • 200 g sugar
  • 1 tsp lemon juice
  • 50 ml water


  1. In a pan add the apricots and 50m of water, you'll be heating these up for about 10 minutes, just to soften them up before stewing away for jam

  2. Add the passionfruit, lemon juice and sugar, bring to the boil and then lower for a soft rolling boil for about 30 minutes. Continuously stirring throughout to ensure no burning etc

  3. You can check the jams ready two ways - 1, put a cold plate in the fridge and once cold, place a small tsp of jam onto it and let cool for about 5 minutes, if it sets and doesn't run, you're good. or 2, using a wooden spoon do a drip test, if thick enough it won't drip like water, but will very slowly, if barely, drip.

  4. Take off the heat and add to cooled sterilised jars and seal with sterilised or clean lids (washed in soapy water and dried in the oven at 180 til no water's left, about 15 mins). 

Recipe Notes

They'll be good for well over 6 months, once opened, pop in the fridge.

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