Passionfruit Curd

1. 1

   Sterilize the jars and lids you are using: wash them thoroughly with hot soapy water, rinse then dry them completely in an oven preheated to 110u00b0C/90 u00b0C fan/gas 1/4/225u00b0F.

2. 2

   Briefly whizz fruit in a food processor to loosen the seeds from the juice. Strain the liquid through a sieve into a jug - this will be your fruit juice. If you want a curd with seeds in it (passionfruit seeds are particularly nice), stir a few tablespoons of the leftover pulp into the curd before you pour it into the jars.

3. 3

   In a medium saucepan, combine the juice with all the other ingredients. Heat on low, whisking all the time, until the butter has completely melted.

4. 4

   Turn the heat up to medium and continue to whisk. After 5-6 minutes, the mixture will thicken enough to coat the back of a spoon. Remove from the heat, pour into the sterilized jars and screw on the lids. The curd will keep in the fridge for up to two weeks.

No additional tips available.