Chop unpeeled
orange and lemon coarsely, remove and reserve seeds. Put seeds and the 2
tbsp of water in small bowl; cover, set aside. Blend or process orange
and lemon mixture until finely chopped. Combine fruit mixture with extra
water in large bowl. Stand both fruit mixture and seeds, separately,
overnight.
Drain seeds
over small bowl; reserve liquid, discard seeds. Combine seed liquid with
fruit mixture in large saucepan; bring to a boil. Reduce heat; simmer,
covered, about 25 minutes or until rind is tender. Stir in peaches;
simmer, covered, about 20 minutes or until peaches are soft.
Measure fruit
mixture, allow 220g 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 15 minutes or
until jam jells when tested. Stand 5 minutes; stir in passionfruit pulp.
Pour hot jam into hot sterilized jars; seal while hot.
You will need
about eight passionfruit for this recipe.
