Makes: 2 cups
1 cup liquid (3/4 cup strained passionfruit pulp, return ½ the amount of seeds plus ¼ cup lemon juice)
1 cup sugar
- Melt butter in a bowl sitting over a pot of simmering water or use a double saucepan.
- Add all the ingredients.
- Stir constantly until mixture is thickened and coats the back of a wooden spoon.
- Place into sterilized jars.
- Refrigerate until cool
Passionfruit butter can be served with scones, as a filling for a sponge cake or just a spread on toasted bread.