Passionfruit And Pineapple Butter


The Passionfruit and Pineapple Butter recipe makes good use of those excess passionfruit that have ripened in your back yard. What a wonderful combination of our Australian tropical fruits.

Try this recipe - wonderful as filling for tarts, as icing on patty cakes, or even just to enjoy on toasts/scones/pikelets.

470g can crushed pineapple

1/2 cup passionfruit pulp (approximately 6 passionfruit)

4 eggs

1/2 cup sugar

90g butter

1/2 teaspoon greated lemon rind


Beat eggs in bowl until combined.

Put the eggs, undrained pineapple and passionfruit pulp, sugar, chopped butter and lemon rind into the top of a double saucepan.

stir over simmering water until mixture is very thick (approximately 10 minutes).

Pour into hot sterilized jars and seal.

Store in refrigerator.

Makes approximately 3 1/2 cups.

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