2kg Grapefruit Pulp
4 Passionfruit
7 1/2 Litres Water
Chelsea White Sugar

1 : Wash and dry grapefruit, cut into very thin slices, removing seeds.
2 : Place fruit and passionfruit pulp in a large preserving pan, add water, cover and stand overnight.
3 : Next day boil quickly for 2 hours, remove from heat and stand overnight again.
4 : Measure fruit pulp and liquid, place back into preserving pan and bring to boil
5 : Add 750g Chelsea White Sugar to every 2 1/2 cups of mixture. Stir over gentle heat until sugar dissolves.
Then boil approx 1 1/2 hours until jams jells when tested.