Passionfruit butter
4 Ingredients or LESS!, Condiments/Preserves
October 9, 2014
- Cook: 1 hr 30 mins
-
1 hr 30 mins
1 hr 30 mins
- Yields: Made 5 x 250ml bottles approx.
Directions
1Crack 8 eggs into a bowl and whisk til thick.
2Pour eggs, sugar, pulp and butter into SC set on high, stir constantly until butter is completely melted. (I put my butter into SC before I started measuring other ingredients that way it was melted by the time others went in).
3Once melted, turn SC to low and put a tea towel under the lid and cook for 1.5/2 hrs. Stir every 20 mins or so.
4Put into sterilised jars and refrigerate once cool.
Submitted by Sharee Ouston
2 Reviews
Hayley
August 22, 2016
Thank you for the recipe. Worked out great.
One thing I will say that makes a world of a difference a couple tablespoons of lemon juice. Learnt that from watching my grandmother.
And don’t use a beater to whip the eggs lol i did in my haste to get it on while doing dinner too much froth lol
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Donna Leahy
September 14, 2017
Worked perfectly. I doubled the recipe and increased the time to account for it and it come out beautifully. All the kids love it!