Step 1

Scrape the pulp from 8 passionfruit halves (reserve pulp for another use). Place skins, cut-side down, in a saucepan. Cover with water. Bring to the boil. Cook over low heat, partially covered, for 11 ⁄2 hours or until very tender. Drain, reserving liquid. Cool skins.

Step 2

Scrape out the jelly-like flesh from inside the skins to make 2 cups (top up with reserved liquid, if needed). Add to a saucepan with the caster sugar and red wine.

Step 3

Puree with a stick blender until smooth. Bring to the boil. Simmer over medium heat, stirring, for 50 minutes or until a small amount sets on a chilled saucer. Pour into sterilised jars. Seal.