You will need about six passion fruit for
this recipe
Method :
Using a
zester, remove rind from two of the oranges, cover rind with the water;
cover, stand 3 hours. Meanwhile, coarsely chop the two zested oranges,
remaining oranges and lemons. Combine fruits, including seeds and rind
(but excluding the soaking orange rind), in large saucepan with the
extra water; bring to a boil. Reduce heat; simmer, covered, about 1 hour
or until rind is soft.
Strain
mixture through large piece of damp muslin into large bowl; allow
mixture to drip through cloth for several hours or overnight. Do not
squeeze or press the mixture through the cloth as this will result in
cloudy jelly.
Measure the
stained liquid, discard pulp. Allow 165g sugar to each cup of liquid.
Return liquid with sugar and drained orange rind to clean large
saucepan; stir over heat, without boiling, until sugar dissolves. Boil,
uncovered, without stirring, about 45 minutes or until marmalade jells
when tested. Stir in passion fruit pulp; stand 5 minutes. Pour hot
marmalade into hot sterilized jars; seal while hot.
