Cut a slice off the top of each fruit, and carefully scoop all the pulp and seeds into a small saucepan. Add a tablespoon of water and heat gently. This will loosen the pulp. Place a fine sieve over a bowl, and rub the pulp and juice through it. Discard the seeds. Lightly beat the eggs into the juice, and set the bowl over a pan of hot water, keeping it hot but not boiling. Add a little of the butter and the sugar, stirring from time to time until the sugar has dissolved. Gradually stir in the rest of the butter. Raise the heat slightly, and cook the curd gently, stirring it until it thickens. Pour into clean, dry jars and cover immediately. Label and refrigerate. Eat within 3–4 weeks.
© 1995 Frances Bissell. All rights reserved.