we are saving the shells. evidently, there’s pectin in the rinds and if you soak the shells over night in water, you can peel the skin off easily and use the rinds to make jam. yum! we’re going to try that tomorrow.

we then boiled some water and added a bit of sugar to make a simple syrup. after we thought we had the right amount of sugar, we added the fruit pulp. we are very unscientific about the whole process, if you couldn’t tell. dan read up about it on the internet. from there, we just kind of play it by ear. so, we let our pulpy simple syurp mixture boil for a bit while we prepared the jars.

so, to prepare the jars, i washed them real good with hot soapy water. then we stuck them in a bath of boiling water to get them the same temperature as the boiling mixture we were about to pour into them. otherwise, the jars might crack. we pour the multen juicy liquid gold goodness into the boiling hot jars, wipe off the tops of the jar to get a good seal and then screw on the lids! but we’re not done yet. we still need to boil the full, sealed jars to create a lovely sucction seal so that our sauce will keep and not spoil. so, back into the boiling water they go. after about five to ten minutes, we take them out, set them on a towel so they don’t break and let them cool for 12 to 24 hours untouched. after about ten minutes of cooling, the center part of the lids started popping down! telling us that the seal had been formed. such a satisfying noise.

we used about twenty fruits and got four small jars of passionfruit sauce. yum! they aren’t going to last very long, i can tell you that. over some vanilla ice cream or chessecake! um… my mouth in watering.