Passionfruit Marmalade

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READY IN: 15hrs
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice grapefruit, oranges and mandarins very thinly.
  • Place in a large bowl and cover with 6 pints (or about 2. 8 litres) of water and stand overnight.
  • Next morning put them into a large pot and boil slowly till skins are tenders (about 2 hours).
  • Meanwhile, scrape the pulp from the passionfruit.
  • Reserve.
  • Place the skins from the passionfruit in a separate pot, cover with water and cook until skins are tender.
  • Scrape out pulpy inner flesh and discard outer skin.
  • Chop the flesh and add to the pot of tenderised citrus skins.
  • Add the juice of 2 lemons and 6 lb (or about 2. 8kg) of sugar.
  • Stir until sugar is dissolved then boil until setting point is reached.
  • Add the passionfruit pulp and return to boil for 2 minutes.
  • Allow to stand for 10 minutes.
  • Boil and seal.
  • Don’t open for 6 weeks!
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