1 cup passionfruit pulp
1 cup sugar (more if fruit is tart)
100g butter (must be butter)
2 eggs well beaten
Juice of 1 lemon
Put pulp and sugar in medium saucepan and soak for an hour or so to help dissolve the sugar.
Cut butter into small dice and put in the saucepan.
Turn on low heat and dissolve sugar and melt butter, when almost dissolved and mixture is not too hot, add the lemon juice,
give it a stir and then add the eggs.
Transfer mixture to the top of a double boiler, add water to bottom part and bring to simmer. (If no double boiler, use a
basin over a saucepan.)
Stir until mixture coats the back of a wooden spoon.
Pur into bottles and put lids on while still hot.
Keep in refrigerator.
Freeze passionfruit pulp and you can make a small batch of passionfruit butter at a time.