1.Remove pulp from passionfruit and reserve, this is added to jam later. Place skins in large saucepan, add water and lemon juice, cover, bring to boil, reduce heat, simmer, covered, 20 to 30 minutes or until pulpy remains inside skins puff up and become soft enough to remove from outer layer.
2.Test a few skins before removing them all from the heat. The inside pulpy part should be a burgundy colour, and should scrape away easily with a teaspoon. Drain, reserve liquid.
3.Scrape all skins until they are free from pulp, discard outer skins. Measure pulp, allow 220g (1 cup) sugar to each cup of pulp. Place pulp and sugar in large saucepan with reserved liquid; mixture should not be more than 5cm deep at this stage.
4.Stir constantly over heat, without boiling, until sugar is dissolved, bring to boil, boil rapidly, without stirring, until mixture will set when tested on a cold saucer; this will take about 40 minutes. Add reserved passionfruit pulp, stand 10 minutes before pouring into hot sterilised jars, seal when cold; store in cool dark place.
Recipe unsuitable to freeze or microwave.Note