Pineapple Curd

Lovely creamy curd bursting with pineapple flavour. There are lots of ways of eating it and I also find it hard to resist dipping a teaspoon in the jar (several times over!).

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   To sterilise the jar(s), put both the jar(s) and lid(s) in a large pan, cover with boiling water and boil for 5 minutes. You can do this at the same time as making the pineapple curd as it doesn't matter if jars are warm when filled.
   
   Slice the skin off the pinapple, cut it in half and remove the core. Put the slices through a juicer**. You should have around 150 - 175 ml juice. Put the juice in a saucepan, add the sugar and butter and place over a medium heat for a few minutes until the sugar has dissolved and the butter has melted.
   Whisk the eggs in a bowl or large jug. Slowly pour in the mixture from the pan, whisking at the same time, or adding a little at a time and whisking in between.
   When everything has been combined, pour back into the pan and return to the heat. Stir over a low heat for about 10 minutes until it has thickened. Note that it will thicken further as it cools: at this stage it will still be pourable.
   Remove the pan from the heat and pour the warm curd into the sterilised jar / jars. Cover with cling film then leave to cool before putting on the lid and keeping in the fridge.