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1
Wash the passionfruits.
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2
Halve and scoop out the pulpy seeds. Put aside in the fridge.
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3
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.
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4
Drain & cool for easier handling. Save 1 cup of boiled liquid.
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5
When cooled, scoop out the inner flesh and discard the papery skins.
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6
Pulse in a food processor or blender until a smooth puree.
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7
Add to reserved seeds together with the lemon juice, reserved liquid and sugar in a deep stainless steel pot.
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8
Stir over medium heat until all the sugar has dissolved. Then bring to a boil.
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9
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.
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10
Skim scum. (Say that quickly 5 times :D)
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11
Turn off heat and cool for 15 - 20 mins before ladling into clean, sterilized jars.
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12
* Great as plain ol' jam with toast or use as a filling for pastry or a topping for cheesecakes, ice creams .... go crazy!
