Let’s start by taking out the pulp, seed & juice from each of the passion fruit. On top of a bowl, with the help of a knife, cut the passion fruit in half and then, using a teaspoon, push out all the pulp and seeds, then set aside.

Now with the difficult bit: put all the flesh and juice from the bowl into a big pan and add the sugar and butter. Heat up until both sugar and butter are dissolved, then turn off the heat and set aside to cool down.

In the bowl of a standing mixer, beat the eggs until they are fluffy and pale. Start pouring the eggs into the passion fruit, sugar and butter mixture while mixing well. You may need some help as, if not done properly, under mixing will make the cream curdle – and you totally don’t want that to happen to your curd!

Place the passion fruit curd on the heat again for 5 minutes, always mixing.

Make sure your jars are clean and dry, then pour the curd in and to seal properly, place each jar upside down so that the air comes out.

When they have cooled down, place the jars of passion fruit curd in the fridge and enjoy. Use within 2 weeks.