Lemon And Passionfruit Marmalade

1. 1

   Remove peel thinly from lemons, avoiding white pith. Cut peel into thin strips. Remove and reserve pith from lemons. Chop flesh coarsely; reserve seeds. Tie pith and seeds in piece of muslin. Combine peel, lemon flesh, muslin bag and 2 quarts water in large saucepan; bring to a boil. Reduce heat to low; simmer, covered, about 1 hour or until peel is tender. Discard muslin bag.

2. 2

   Measure fruit mixture, allow 3/4 cup sugar to each 1 cup of fruit mixture. Return fruit mixture with sugar to pan; stir on medium heat, without boiling, until sugar dissolves.

3. 3

   Boil, uncovered, stirring occasionally, about 20 mins or until marmalade jells when tested. (To test for a jam's setting point, place a small quantity of the mixture onto a saucer. Allow to cool. If it's ready, it will gel and wrinkle when moved.)

4. 4

   Stir in passionfruit pulp; let stand 5 mins. Pour hot marmalade into hot sterilized jars; seal immediately. Label and date jars when cold. Store in a cool dry place. Once opened, store in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.