Recipe information
Yield
Makes 2 small jars
Ingredients
10
100
150
2
Special Equipment
2
Need to make a substitution?
Preparation
Step 1
Sterilize the jars and lids you are using: wash them thoroughly with hot soapy water, rinse then dry them completely in an oven preheated to 110°C/90 °C fan/gas 1/4/225°F.
Step 2
Briefly whizz fruit in a food processor to loosen the seeds from the juice. Strain the liquid through a sieve into a jug – this will be your fruit juice. If you want a curd with seeds in it (passionfruit seeds are particularly nice), stir a few tablespoons of the leftover pulp into the curd before you pour it into the jars.
Step 3
In a medium saucepan, combine the juice with all the other ingredients. Heat on low, whisking all the time, until the butter has completely melted.
Step 4
Turn the heat up to medium and continue to whisk. After 5–6 minutes, the mixture will thicken enough to coat the back of a spoon. Remove from the heat, pour into the sterilized jars and screw on the lids. The curd will keep in the fridge for up to two weeks.
