May 26, 2018
Desserts, Fruit, Passion Fruit,
Australian, Summer, Gluten-Free, Vegetarian, Kosher Dairy more
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"My mother used to make this all the time, and although she had it in her recipe book the page had faded and I could not read the amount of butter used.
I found a recipe that was exactly the same, and had the correct amount of butter in it, I posted this on another site and had forgotten all about it. Time to try this beautie again! Makes 2 jars
Serving size will depend on jar size. Make sure your jars are sterilized."
Combine the passion fruit pulp, lemon juice and sugar in a heat-proof bowl and add the beaten eggs and butter.
Place the bowl over a saucepan of simmering water, making sure the base of the bowl does not touch water.
Stir constantly with a wooden spoon until the mixture coats the back of the spoon thickly, this will take about 15-20 minutes.
Pour the butter into hot, sterilized jars and seal when cold.
Store in a cool place for up to a week, or refrigerate for up to one month.
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