Begin by washing 3 or 4 small glass jars in hot soapy water, then place the jars in a tray in a 120°C oven for 10-15 minutes. Sterilise the lids by placing them in a small bowl and pouring over boiling water.

To make the curd, whisk together the caster sugar and the eggs in a large heatproof bowl. Halve the passion fruit and scrape the seeds and pulp into the bowl, depending on the size of the fruit you should have roughly 150g of passion fruit pulp. Whisk together with the lime juice, then cut the butter into cubes and add to the bowl.

Place the bowl over a medium saucepan of simmering water, ensuring the bottom of the bowl is not touching the water. Use a spoon to stir the mixture gently until the butter has melted, then set a timer for 10 minutes.

Continue gently stirring the mixture - just a few times a minute, no need to beat it into a frenzy - until the mixture has thickened and coats the back of the spoon. This will take between 10 and 15 minutes, so see how it is after 10 and if it is still very thin, cook for an additional 5 minutes, making sure your water hasn’t boiled dry underneath. It should have the consistency of pouring custard (which, in fact, it is) as it will thicken on cooling.

Pour the hot curd directly into the hot, clean jars and seal immediately. Allow to cool to room temperature, then refrigerate for up to three weeks. They will keep longer than this, but if I am storing them for longer I prefer to keep them in the freezer as I find the taste is fresher. If freezing make sure not to overfill or alternatively loosen the lids before freezing to allow for expansion.