1.5 kg cooking apples 2 cups water 20 passionfruit 1.5 kg sugar juice and zest of 2 oranges
Peel, core and chop apples roughly. Put them in a pan with the orange juice and zest, passionfruit pulp and water. Bring gently to the boil and simmer gently until the fruit is soft. Stir in the sugar and bring the jam to a rolling boil. Continue boiling until the setting point has been reached.
Leave the fruit to settle for 30 minutes then ladle into sterilised jars, seal and label when cool. Store in a dark cool cupboard.