I heart lemon and passionfruit marmalade

After making the Tangello and Clove Marmalade it got me thinking about other citrus fruits; what other combinations would work? My thoughts turned to lemons. The juice is used a lot in jams but you don't see it used as the core ingredient very often. So then I thought about what would "go" with lemons. I'd need to add a lot of sugar, I knew that, but I didn't want that to be the sole flavour of the marmalade. Wondering around the fruit market I spyed some rather beautiful looking passionfruit. Of course!

I am sooooo happy with the way this marmalade turned out. My Hubby loves it too!


This recipe makes 2 small jars or approximately 500ml.

ingredients

2 eureka lemons (they have no seeds. If you can't find them then you will need to remove seeds as you slice), cut in half lengthways, then thinly slice
750ml water
3 cups white sugar
2 passionfruit, cut in half and scraped, juice and seeds kept


how to make your lemon and passionfruit marmalade

When you have sliced your lemons pop them into a plastic container. Add the water and leave overnight (Approx 8 hours) or if you don't mind the texture of the rind then soak for about 3 hours. I have to say I like it both ways!

When ready to use pop the mix into a large heavy based saucepan and bring to the boil. Then simmer on a highish heat for 20 minutes. Now add the passionfruit pulp and 3 cups of white sugar. Bring to the boil then have on a mid simmer for about 20 - 30 minutes for the mix that you only soaked for 3 hours or if you soaked it overnight then it will only need simmering for about 10 - 15 minutes.

Wash your jars and keep them in hot soapy water in the sink until ready to use then rinse in hot water (don't dry them) and then place in the mcrowave, one at a time, for 1 minute. Have the lids in a saucepan of water on the stove on a rolling boil.

You will have to watch that your marmalade doesn't catch on the bottom and burn. Stir it every now and then to check it and pop some small plates into the fridge. When you think it may be ready or you are unsure just test some jam on a cold saucer. If it's ready it should thicken up, gel and wrinkle when you push your finger through it. When ready, ladle into your jars right up to the top, pop your lids on tightly and then you can do one of two things: You can place them into a saucepan of water, ensuring the jars are well covered then bring to the boil and boil for 20mins to create a vacuum. Check jars that a vacuum was created. OR
Once you've filled the jars turn them upside down until they have completely cooled. The old women of Tuscany use this trick which does work really well too however if using this method I would keep the marmalade in the fridge once it had cooled down.

Beautiful with croissants. That tart taste cuts through the butter perfectly.