Apple And Passionfruit Jelly - cooking recipe

Ingredients

2 1/4 lbs Granny Smith apples, unpeeled, coarsely chopped
3/4 cup passionfruit pulp (from about 10 passionfruit)
2 1/3 lbs granulated sugar (about 5 1/2 cups)

Preparation

Combine the apple, passionfruit pulp and 6 cups water in a large saucepan. Bring to a boil on high heat. Reduce the heat to low; simmer, covered, for about 1 hour or until the mixture is pulpy.
Strain the mixture through a fine cloth into a large bowl. Let stand for 3 hours or overnight until the liquid stops dripping. Do not squeeze the cloth as the mixture will go cloudy. Discard the pulp.
Measure the apple liquid, allowing 1 1/4 cups sugar for each 1 cup of liquid. Return the apple liquid and the sugar to the pan. Stir on high heat, without boiling, until the sugar dissolves. Bring to a boil and boil rapidly, uncovered, without stirring, for about 20 mins or until the jelly sets when tested. (To test for a jelly's setting point, place a small quantity of the mixture onto a saucer. Allow to cool. If it's ready, it will gel and wrinkle when moved.)
Pour hot jelly into hot sterilized jars; seal immediately. Label and date jars when cold. Store in a cool dry place. Once opened, store in the refrigerator.