Passionfruit butter

Passionfruit butter


October 9, 2014

  • Cook: 1 hr 30 mins
  • Yields: Made 5 x 250ml bottles approx.


8 eggs

1.5 cups white sugar

1 cup passionfruit pulp

250g butter/marg


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


5 Reviews


December 23, 2020

The passionfruit butter turned out amazing it’s so tasty on toast. Going to have every morning for breakfast. Something different for a month.


October 28, 2020

How long does this last once sealed in sterilised jars and does it have to be refrigerated?

Katrina Attard

July 27, 2018

Found the consistency not as good as the Lemon Butter but tastes amazing. I used the Aldi Slow Cooker which is why I think it didn’t work out as well.

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!


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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