pulp of 6 passionfruit
1 cup sugar
125g (4 1/2 oz) butter, chopped
Combine passionfruit pulp, sugar, eggs and butter in a small saucepan and whisk over a very low heat until mixture thickens. Do not allow to boil. strain to remove seeds, if desired, before bottling.
Pour into sterilised jars, seal immediately and keep in the fridge for up to 3 weeks.