Remove rind
thinly from lemons, avoiding white pith. Cut rind into thin strips.
Remove and reserve pith from lemons, chop flesh coarsely; reserve seeds.
Tie pith and seeds in piece of muslin. Combine rind, lemon flesh, muslin
bag and the water in large saucepan; bring to a boil. Reduce heat;
simmer, covered, about 1 hour or until rind is tender. Discard muslin
bag.
Measure fruit
mixture, allow 3/4 cup (165g) sugar to each cup of fruit mixture. Return
fruit mixture with sugar to pan; stir over heat, without boiling, until
sugar dissolves. Boil, uncovered, stirring occasionally, about 20
minutes or until marmalade jells when tested. Stir in passionfruit pulp;
stand 5 minutes. Pour hot marmalade into hot sterilized jars; seal while
hot.
You will need
about six passionfruit for this recipe
