1 pineapple (1.25kg), peeled, cored and chopped
1 mango, peeled and chopped
Pulp of 6 passionfruit
Zest of 2 limes
¼ cup lime juice
1Kg Chelsea Jam Setting Sugar

1. Combine pineapple, mango and passionfruit pulp in a large heavy based saucepan (all fruit together should weigh 1.1 kg). Add lime zest and juice. Cook for 10 - 12 mins or until pineapple is soft. Mango will breakdown and give the jam a wonderful taste.

2. Add sugar stirring over a medium heat for 1 min or until sugar dissolves. Bring to the boil and boil rapidly for 4 mins (removing any foam with a tablespoon).

3. Test a small amount of jam on a cold saucer (the surface should wrinkle when a spoon is pushed through it).

4. Ladle hot jam into warm sterilised jars and seal with a lid. Set aside to cool, then label, date and store in a cool dark place. Refrigerate after opening.

Makes 4 cups.