Passionfruit rarely turns up in a jam jar with its seeds left in, and that's the whole point here. Single Variety Co. keeps them, so every spoonful has a little crunch alongside the sharp, tropical tang.

The fruit itself makes up 62g in every 100g of the finished preserve, well above what most jam relies on, with less sugar than a traditional recipe needs. It's featured on Prue Leith's Cotswold Kitchen. Once you've tried it with the seeds left in, most other passionfruit jam feels like it's missing something.