5 passionfruits
1 lemon
2 ½ cups (625ml) water
500g Chelsea Jam Setting Sugar®

1. Cut passionfruit in half, scoop out the juice and seeds and set aside. Use a vegetable peeler to peel 3 long strips of lemon peel. Combine 8 passionfruit half shells, strips of lemon rind, lemon juice and water in a small saucepan. Discard 2 remaining passionfruit shells. Ensure the shells are covered with water.
2. Bring shells and lemon rind to the boil, reduce to low heat and simmer with tightly fitting lid, for 1½ hours. The pith of the shells will swell to twice its size and turn the most beautiful, deep reddish purple colour.
3. Remove from the heat, take the shells out of the liquor, scrape out the soft pith, chop finely and return to the liquor. Discard the tough outer shells.
4. Place a saucer in the freezer. Add Chelsea Jam Setting Sugar and retained passionfruit juice and seeds to the liquor, and stir over low heat for 1 minute or until sugar has dissolved.
5. Bring to the boil and boil rapidly for 4 minutes (removing any scum with a large metal spoon). You can start testing at 3 minutes. Setting time will vary depending on saucepan size and heat of hot plate.
6. Test a small amount of jam on the cold saucer (the surface should wrinkle when a spoon is pushed through it).
7. Ladle hot jam into sterilised jars and screw on lid to seal. Turn upside down for 5 minutes to draw a vacuum. Turn upright and set aside until cooled. Label, date and store in a cool, dark place. Refrigerate after opening.

Makes: 3 x 125ml jars