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)
1/2 cup sugar
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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