470 grams (16.5 oz) can crushed pineapple
½ cup passion fruit pulp (approximately 6 passion fruit)
½ cup lemon juice
¼ cup sugar
90 g (3 oz) butter
½ teaspoon grated lemon rind
Beat eggs in bowl until combined.
Put eggs, un-drained pineapple, passion fruit pulp, sugar, chopped butter and lemon rind into top of a double saucepan. Stir over simmering water until mixture is very thick, approximately 10 minutes.
Pour into hot sterilised jars; seal. Store in refrigerator. Makes approximately 3½ cups.