Passionfruit Butter

1. 1

   Combine the passionfruit pulp, lemon juice and sugar in a heat-proof bowl and add the beaten eggs and butter.

2. 2

   Place the bowl over a saucepan of simmering water, making sure the base of the bowl does not touch water.

3. 3

   Stir constantly with a wooden spoon until the mixture coats the back of the spoon thickly, this will take about 15-20 minutes.

4. 4

   Pour the butter into hot, sterilised jars and seal when cold.

5. 5

   Store in a cool place for up to a week, or refrigerate for up to one month.

* Per serving · 4 servings · Values may vary.

No additional tips available.