March 08, 2018
Condiments, Lunch, Fruit,
Lemon, Passion Fruit, Australian, British, Budget-Friendly, Stove Top, Gluten-Free, Vegetarian, Gifts, Kosher Dairy more
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"I had that many passion fruit to use, and so I got out my mother's old handwritten cookbook to find her passion fruit butter recipe.
I did have trouble deciphering the measurements and so I starting to look for recipe's online that used the same ingredients and measurements, (well from what I measurement I could read that is).
And this is the recipe that I came up with, although my Mum used all the passion fruit, seeds and all, I wanted to leave the seeds out, as I think they have a bitter taste, but you could always save some seeds and add them with the juice.
I also made mine all in the microwave, which turned out really well, but I have posted this recipe as written.
This curd turned out wonderfully well, and I got about 2 medium sized jars from this recipe. I think it should be kept in the fridge and should last a while, but ours is nearly all gone so I guess I won't find out. Makes 2 jars."
Using a medium saucepan place passion fruit juice , lemon juice, rind if using, butter and sugar.
Cook the curd over a medium heat until the butter has melted and the all the sugar is dissolved.
Using a bowl whisk the eggs and the yolks together until well combined together and continue to whisk the eggs whilst very slowly pour in the passion fruit mix. Make sure you keep whisking the whole time you add the passion fruit. (I used a hand blender for this)
Return all the passion fruit mix back to the saucepan and continue to cook over a low heat until the mixture has thickened enough to coat the back of a spoon. This will take around 5-8 minutes.
Pour the curd into sterilized heat resistant bottling jars (NOTE: If using normal jars cool mix off before pouring in) and store in the fridge when completely cooled.
This curd should last for at least 2 weeks in the fridge.
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