Greengage and Passion Fruit Jam


Preparation info

  • Difficulty


  • Makes about

    2.75-3 kg

Appears in

Josceline Dimbleby’s Complete Cookbook

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

This lovely jam is also excellent made with yellow or orange plums. You could also stir in a little plum liqueur or Calvados before potting the jam.


  • 1.75 kg/4 lb greengages
  • finely grated rind and juice of 2 lemons
  • 8 passion fruit
  • 1.75 kg/4 lb sugar with pectin


Wash 6-7 jam jars, arrange on a large baking sheet and put into a low oven to dry. Halve and stone the greengages. Put into a preserving pan with the lemon juice and cook over a low heat, stirring, until the juices run and the fruit is very soft. Remove from the heat. Cut the passion fruit in half and spoon the insides of 4 of them into a sieve. Hold the sieve over the preserving pan and rub the passion fruit juices and membranes through, leaving just the black seeds. Spoon out the remaining 4 passion fruit, including seeds, into the pan and stir to mix. Add the sugar and lemon rind and bring slowly to the boil, stirring to dissolve the sugar. Boil rapidly for 4-5 minutes. Skim off any scum and spoon the jam into the heated jars. Cover immediately with waxed paper discs and lids.