Its like sunshine on a cold winters day, slather it on warm pancakes and while away the morning with a good book or the spring seed catalogue.
3/4 cup Sugar
3/4 cup Passionfruit pulp
125g unsalted Butter
Whisk the eggs, sugar and passionfruit in a heatproof bowl over a pot of simmering water [dont let the water touch the bottom of the bowl]
Add the butter and stir, cook until it thickens.
Make sure its a low simmer or you will cook the egg whites [still tastes good but you will have bits of cooked egg white in your curd].
It will take quite a while to thicken, just dont rush it.
Make sure you use unsalted butter or it will have a grainy texture.
Sterilise your jars in a pot of boiling water for 10 mins, i put a tea towel on the bottom of my sterilising pot so my jars are cushioned.
Ladle in the curd while the jars are still hot, let cool and add the lids. I use the plastic screw lids and put them in the fridge.
Keep for about 3 weeks, ours only lasts about a week and a half.
Spread on hot pancakes, toast, fresh bread, scones, use as a filling in a jam roll or any other cake, on ice cream or use it in a trifle. I am sure there are many other yummy dishes you could use it with. Let me know if you have some i haven't listed.
Home Acre Hop #79