Passionfruit butter
JANETTE ROBERTSON
I started cooking as a child when I used to watch my dear grandmother producing the most wondrous creations in an old Kooka stove, which incidentally did not have a thermostat, so it was all achieved with lots of knowledge and practice. I can still remember the smell of her hot scones, rock cakes and jam roly-poly coming out of that oven, which was bright blue enamel with a laughing kookaburra!
I know making a jar of jam or chutney seems such a simple thing to do. In reality, it is an art. To take a box of fruit, a couple of lemons and a bag of sugar, and turn it into something so heavenly and special is in its own way an artistic thing to do, much like creating a beautiful painting or any other work of art.
Then to share this with friends and people you love – well, what can I say? Is there any better reward?
MAKES ABOUT 675 GRAMS PREP AND COOK TIME 25 MINUTES
grated rind and juice of 2 lemons 115g unsalted butter, diced 1¼ cups (275g) caster sugar 4 passionfruit
4 eggs
2 egg yolks
1 Place the lemon rind and juice in a large heatproof bowl and add the butter and sugar.
2 Halve the passionfruit and use a teaspoon to scoop the seeds into a sieve set over the bowl. Press out all the juice and discard the seeds.
3 Place the bowl over a pan of gently simmering water and stir occasionally until all the sugar has dissolved and the butter has melted.
4 Beat the eggs and yolks together and add to the bowl, pouring them through a sieve, then whisk well to combine. Stir constantly (for about 10 minutes) until the mixture thickens and coats the back of a spoon.
5 Pour the curd into small, warmed sterilized jars, cover and seal. Store Passionfruit Butter in the refrigerator and use within 3 months. Not suitable to freeze or microwave.