Recipe Archives->Preserving->Passionfruit Jam

Passionfruit Jam

24 passionfruit
5 cups (1 1/4 ltr.) cold water
1 cup (8 fl oz) water
1 lemon
5 cups (2 1/2 lb) sugar

Wash fruit well. Scoop out the pulp from the passionfruit and
retain.  Take half the passionsfruit shells and put with the first
measure of water into a bowl and leave to stand overnight. Bring
to the boil with the water and boil for about 30 minutes, or until
inside of shells are tender. Scoop out this pulp and discard the
thin paper skin that remains. Discard the cooking water.

Chop or mash the pulp and put into jam pan with fruitpulp and seeds.
Add the second measure of water and bring to the boil. Add the
juice of the lemon. Add sugar and boil briskly until the jam will
set when tested.  Allow to cool 10 minutes before pouring into hot,
dry jars. Seal when cold. Yield: 1 3/4 kg (3 1/2 lb)

Printable version: passionfruit-jam.txt.