Pulp from 6 passion fruits
1 tablespoonful of fresh lemon juice
1 tablespoonful of butter
1 cup sugar
2 cups of water
1 half teaspoon of lime juice
Boil the outers in a saucepan full of water and only remove them when the water dries up or when they soften.
Drain the water out and put the cooked outers on a sieve, preferably a metal one, and press them until all the juice is extracted.
Add the rest of the ingredients and return the pan to the heat, cooking on a low steady heat. Stir well. As you keep stirring, the juice becomes thicker.
After half an hour, take it off the heat and pour in a clean container or jug and then seal after 10 minutes or when the jam has cooled.