Quick & Easy

Lemon and passionfruit marmalade

You'll know when this lemon and passionfruit marmalade is ready, because when you put a teaspoonful on a very cold plate (put it in the freezer for a few minutes) it will set, or 'jell'. Further boiling will make it thicker.
lemon and passionfruit marmalade
2 Litre



1.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.
2.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.
3.Boil, uncovered, stirring occasionally, about 20 minutes or until marmalade jells when tested.
4.Stir in passionfruit pulp; stand 5 minutes. Pour hot marmalade into hot sterilised jars; seal while hot.

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