Cut required number of passionfruit and scoop out pulp into basin. Place skins into large saucepan, cover with water and heat to boiling. Cool slightly and remove softened inside skins. Add to fruit pulp, and measure into saucepan.

Add 1 cup of sugar to each cup of pulp plus inner skins, and bring slowly to the boil.

Add juice of one lemon and simmer until jam jells when tested on cold saucer.

Bottle and seal while hot.

Elfie Sauvé, Cairns

DATE: July 1984

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