juice of 1/2 lemon
2 cups sugar
Wash the passionfruits.
Halve and scoop out the pulpy seeds. Put aside in the fridge.
Put half the quantity of the shells in a pot and fill with enough water to just cover the tops. Boil for about 30 – 40 mins or until it turns translucent and soft.
Drain & cool for easier handling. Save 1 cup of boiled liquid.
When cooled, scoop out the inner flesh and discard the papery skins.
Pulse in a food processor or blender until a smooth puree.
Add to reserved seeds together with the lemon juice, reserved liquid and sugar in a deep stainless steel pot.
Stir over medium heat until all the sugar has dissolved. Then bring to a boil.
Set timer to 15 mins and allow to boil slowly without stirring too much except for the occasional scrape or two with a wooden spoon to make sure it doesn’t stick to the bottom and burn.
Skim scum. (Say that quickly 5 times :D)
Turn off heat and cool for 15 – 20 mins before ladling into clean, sterilized jars.
* Great as plain ol’ jam with toast or use as a filling for pastry or a topping for cheesecakes, ice creams …. go crazy!