Passionfruit jam tastes amazing on toast but can also be added as a topping on cakes, ice creams and tarts.
Sweet with a hint of zest, this jam can be made in four simple steps. If you prefer more subtle flavours, use less sugar.
1 cup water
Juice of 1 lemon
Wash the passionfruit, cut in half, scoop out the pulp and set aside. Put half the shells in a bowl, cover with water and leave overnight.
Transfer the soaked shells and water to a pan and boil for about 30 minutes or until the insides of the shells are tender. Drain the water, scoop out the soft pulp inside and discard the shells. Chop up the pulp.
Put the soft pulp, reserved pulp and cup of water in a pan and bring to the boil. Add the lemon juice and sugar, stir until the sugar dissolves and boil rapidly to setting point.
Transfer the finished jam to sterilised, warm jars with airtight lids using a jug or wide-necked heatproof funnel to minimise drips.
Main Image: Alamy