First sterilise the storage jar. Wash the jar well in soapy water and rinse clean. Then pop it in an oven preheated to 160C/320F for 10-15 minutes. Use immediately after sterilising.

Whilst the jar is sterilising, make the curd. Place a small saucepan on the hob on medium heat. Fill with about an inch of water in the bottom and leave to come to simmer whilst preparing the curd. While the water is coming to a simmer, blitz the pineapple to a pulp, making sure there are no large chunks of fruit remaining. Tip it into a large mixing bowl with the butter and sugar.

Place the bowl over the now simmering water, making sure the water in the pan does not touch the bottom of the bowl. Whisk the mixture whilst heating until the butter has melted and the sugar is completely dissolved. Remove from the heat and allow to cool slightly.

Once the mixture has cooled slightly, add in the eggs and mix in. Return the bowl over the pan of simmering water and cook again, stirring constantly, until smooth and thickened. This usually takes me about 10 minutes.

Pour the curd into the sterilised jar. You can sieve it if you want a really smooth curd, but I like the texture of it without being sieved. Screw the lid on and leave to cool before popping in the fridge to finish setting. Enjoy!