Name: Fruit butters
Cook time: 75 min
Total time: 75 min
Ingredients: Passionfruit butter; 4 eggs, lightly beaten, strained; 185 gram unsalted butter, chopped; 3/4 cup (165g) caster sugar; 1/3 cup (80ml) lemon juice; 1 cup (250ml) passionfruit pulp; Lime butter; 4 eggs, lightly beaten, strained; 185 gram unsalted butter, chopped; 1 1/2 cup (330g) caster sugar; 1/2 cup (125ml) lime juice; 1/4 cup (60ml) lemon juice; 1 tablespoon finely grated lime rind; green food colouring; Blood orange butter; 4 eggs, lightly beaten, strained; 185 gram unsalted butter, chopped; 3/4 cup (165g) caster sugar; 1 cup (250ml) blood orange juice; 1 tablespoon finely grated blood orange rind

Ingredients

Passionfruit butter

4 eggs, lightly beaten, strained

185 gram unsalted butter, chopped

3/4 cup (165g) caster sugar

1/3 cup (80ml) lemon juice

1 cup (250ml) passionfruit pulp

Lime butter

4 eggs, lightly beaten, strained

185 gram unsalted butter, chopped

1 1/2 cup (330g) caster sugar

1/2 cup (125ml) lime juice

1/4 cup (60ml) lemon juice

1 tablespoon finely grated lime rind

green food colouring

Blood orange butter

4 eggs, lightly beaten, strained

185 gram unsalted butter, chopped

3/4 cup (165g) caster sugar

1 cup (250ml) blood orange juice

1 tablespoon finely grated blood orange rind

Method

1.Combine ingredients for passionfruit butter in a medium heatproof bowl over a medium saucepan of simmering water. Stir until mixture thickly coats back of a wooden spoon. Remove from heat.

2.Stand bowl in sink of cold water, stirring occasionally, about 10 minutes. Pour into hot sterilised jars; seal immediately.

3.For lime butter, combine ingredients except rind and colouring in medium heatproof bowl; cook as per passionfruit butter. Stir in rind and colouring before pouring into sterilised jars; seal immediately.

4.For blood orange butter, combine ingredients except rind in medium heatproof bowl; cook as per passionfruit butter. Stir in rind before pouring into sterilised jars; seal immediately.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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