White Sugar
The uniform size of the...
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Sweets
Pineapple and Passionfruit Jam
20 mins
45 mins
Easy
1
Capture the tropical flavours of summer with this vibrant jam. Made with fresh pineapple, passionfruit, and sugar, this homemade jam is perfect for spreading on toast, pancakes, or scones.
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- Ingredients
- Method
Ingredients
- 500 g passionfruit, pulp
- ½ pineapple, peeled, core removed, chopped
- 2 cups Chelsea White Sugar
Additional tips
500g is about 2 cups of passionfruit pulp, or around 28 passionfruit.
One passionfruit provides about 2 tablespoons of pulp.
As a general rule when jam-making, you require 1 cup of Chelsea White Sugar to every 1 cup of fruit.
Chelsea Products in Recipe
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Method
Combine fruit in a large saucepan with sugar.
Stir over a low heat 10 minutes until Chelsea White Sugar dissolves. Do not allow to boil.
Increase heat to medium and simmer gently, without stirring, 25-35 minutes, until setting point is reached.
Ladle into warm, sterilised jars. When cool, seal and label.
Makes 2 cups.
Additional tips
500g is about 2 cups of passionfruit pulp, or around 28 passionfruit.
One passionfruit provides about 2 tablespoons of pulp.
As a general rule when jam-making, you require 1 cup of Chelsea White Sugar to every 1 cup of fruit.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
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