Place all ingredients except eggs in the top of a double boiler
Stir over heat until sugar dissolved and mixture is warm
In a separate bowl whisk eggs, then add slowly by spoonful the warm mixture to the eggs. Take it slow as if you add too much hot to the eggs , you will get scrambled eggs!
Continue to add the warm sugar mixture to eggs until the mixture is well combined and the eggs have been tempered. This will be when at least ⅔ of warm mixture has been added.
Put the bowl with eggs and warm mixture back into the top of the double boiler.
Cook over low heat until mixture thickens and coats the back of a spoon. Do not allow the mixture to boil or mixture might curdle.
Pour into sterilized jars and seal well, they should last in the fridge for 2-3 weeks