Passionfruit is in season now Spring has arrived so enjoy it’s unique taste in a delicious curd form. Our first-rate jam jars are perfect for storing your jams and marmalades but when you decant your creation into a chic container, it also acts as a great gift!
- Sterilised glass jam jar(s)
- 1 Large, heavy-based saucepan
- Stirring spoon
- 2 saucers
- 200g/7oz passion fruit pulp, about 6-8 ripe passion fruits
- 250g golden caster sugar
- 2 tsp cornflour
- 3 large eggs
- 140g butter, diced.
HOW TO MAKE PASSIONFRUIT CURD
- Put the passion fruit pulp in a blender to separate the seeds from all the juicy parts.
- Scrape this into a sieve and set it over a medium saucepan as you push through as much pulp as possible.
- Reserve 2 tbsp of the seeds, before discarding the rest.
- Add the rest of the ingredients into the pan and set over a low heat.
- Whisk until all the butter has melted.
- Stir continuously until the passion fruit curd has thickened.
- Keep at the same temperature so the eggs don’t curdle.
- Make sure you stir right around the edge as it catches here first.
- Sieve your curd into a bowl, discarding any egg remains that may have curdled.
- Stir in reserved seeds and cool before spooning into jars and letting them chill.
- Store in the fridge for 7 days.
- This passionfruit curd is ideal spread on crumpets, scones and even your morning toast.
No afternoon tea is complete without passionfruit curd when the changing of the season accentuates its flavour. Browse our vast range of glass jars, bottles and preserving equipment, or visit our website and if you have any further enquiries, please contact us today.