Passionfruit Spread

A community recipe by kgw

Not tested or verified by Nigella.com

Print me

Introduction

Curd by any other name, this comes from Stephanie Jonas' The Fruit Cookbook' and is so easy to make. It is infinitely easier than a lot of other recipes - no straining the fruit and measuring out the juice - if you don't mind the pips, which I don't but I know some do!

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 6

Metric U.S.

80 grams butter
200 grams sugar
2 grams eggs
6 grams passionfruit

3 ounces butter
7 ounces sugar
ounce eggs
ounce passionfruit

Method

Passionfruit Spread is a community recipe submitted by kgw and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Combine butter and sugar - original says to do it on top of a double boiler over simmer water, I do it on a very low heat in a Creuset saucepan and it still works - stirring until butter has melted.

Beat the eggs, then add to the butter/sugar mix with the passionfruit pulp. Stir occasionally (although I tend to keep it moving pretty much continuously because I don't use the double boiler) for 10-15 mins until mixture thickens.

Pour into sterilised jars and seal. I am not sure how long it keeps - doesn't last that long in my house.

Combine butter and sugar - original says to do it on top of a double boiler over simmer water, I do it on a very low heat in a Creuset saucepan and it still works - stirring until butter has melted.

Pour into sterilised jars and seal. I am not sure how long it keeps - doesn't last that long in my house.