Combine
blueberries and water in large saucepan; bring to a boil. Reduce heat;
simmer, uncovered, about 20 minutes or until blueberries are tender.
Measure fruit
mixture, allow 165g sugar to each cup of fruit mixture. Return fruit
mixture with sugar and juice to pan; stir over heat, without boiling,
until sugar dissolves. Boil, uncovered, stirring occasionally, about 20
minutes or until jam jells when tested. Stir in passionfruit pulp; stand
5 minutes. Pour hot jam into hot sterilized jars; seal while hot.
You will need
about two passionfruit for this recipe.
