1.Combine all ingredients in a large heat-proof bowl over a saucepan of simmering water (don’t let base of bowl touch water). Cook and stir for 15 minutes or until mixture thickens and coats the back of a wooden spoon.
2.Remove from heat. Place bowl in a sink of cold water; stir until mixture cools a little (to stop the cooking process). Ladleinto hot sterilised jars; sealimmediately. Cool for 3 hours. Label and date, then store in the fridge.
You need 8 passionfruit for this recipe. Don’t overheat curd, as it will curdle. To sterilise jars, wash in warm, soapy water, then rinse. Place on a baking tray and heat in an oven preheated to 150°C/130°C fan-forced for 20 minutes. Store curd in fridge for up to 6 months.