Kerstin Rodgers

Passion Fruit Curd

Preparation info
  • Makes enough for

    2

    standard ( 450 g ) jam jars
    • Difficulty

      Easy

Appears in
Ms Marmite Lover's Secret Tea Party: Exquisite recipes for ultimate afternoon teas
Ms Marmite Lover's Secret Tea Party

By Kerstin Rodgers

Published 2014

  • About

Yolk yellow, tangy-sweet curd with a twist. Use on scones, on toast, on teacakes, in tarts, to sandwich sponge cakes, in yoghurt... Eat it quickly, it doesn’t last long. Passion fruit are ripe when the fruit are crinkly, not smooth.

Ingredients

  • 4-5 passion fruits, halved and flesh scooped out
  • 175 g caster sugar
  • 100 g<

Method

Put the passion fruit flesh, sugar and butter into a pan over a low heat and cook slowly, stirring constantly, to form a smooth custard. It should reach about 70°C and take about 10 minutes.

Remove from the heat and gradually stir in the beaten eggs and egg yolk. Add the salt. Strain the seeds from the curd and pour into the sterilised jam jars, cover and seal, then leave to cool before