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Fruit curds are so simple and quick to make. Quintessential and quite the doyenne of the curd clan, lemon curd is unquestionably the all time favourite of these soft, creamy concoctions but I also love this smooth velvety apple curd. It's a marvelous way to use up windfall apples and so during the autumn I like to prepare a good quantity of apple puree and freeze it in 10 ounce portions. I can then easily knock up a batch when the apple season has long gone. --Pam Corbin
Makes 4 8 ounce jars
1 pound Granny Smith apples, peeled, cored, and chopped
Finely grated zest and juice of 2 unwaxed lemons (you need 7 tablespoons strained juice)
1/2 cup plus 1 tablespoon unsalted butter
2 1/4 cups granulated sugar
3/4 cup plus 2 tablespoons beaten eggs (4 or 5 large eggs)
Put the chopped apples into a pan with 7 tablespoons of water and the lemon zest. Cook gently until soft and fluffy, then either beat to a purée with a wooden spoon or run through a food mill.
Put the lemon juice, butter, sugar, and apple purée into a double boiler or heatproof bowl over a pan of simmering water. As soon as the butter has melted and the mixture is hot and glossy, pour in the eggs through a sieve, then whisk with a balloon whisk. If the fruit purée is too hot when the beaten egg is added, the egg will curdle. One way to guard against this is to check the temperature of the purée with a candy thermometer – it should be no higher than 130° to 140°F when the egg is added. If your curd does curdle, take the pan off the heat and whisk vigorously until smooth.
Stir the mixture over low heat, scraping down the sides of the bowl every few minutes, until thick and creamy. This will take 9 to 10 minutes; the temperature should reach 180° to 183°F on a candy thermometer. Immediately pour into warm, sterilized jars and seal. Use within 1 month. Once opened, keep in the fridge.
To make gooseberry curd, replace the apples with gooseberries. If you’d like a traditional, pure lemon curd, leave out the apples, increase the lemon juice to 3/4 cup plus 2 tablespoons (4 to 5 lemons) and add the grated zest of 2 or 3 more lemons.
Gave me new information about making preserves and I found it interesting.Published 1 month ago by Grandmother LT
If I ever win the lottery, I want to go to England and hang out at River Cottage. This is an organic garden/farm and cooking school in Devon that has famous weekend feasts (at a... Read morePublished 3 months ago by Mary Bellis Williams
Some great recipes and ideas in this book, really nicely presented in a quality printed, small sized book. Read morePublished 5 months ago by @A_Random_Bloke
Was not as good as I hoped and very small. I have already got allot of these recipesPublished 6 months ago by L. A. Cooper
This is a great collection of recipes for anyone who loves to can or preserve. It also covers the proper techniques of preserving.Published 14 months ago by sarah keeney
I found the recipes pretty basic. Not bad, and a few interesting suggestions for spicing, but nothing much beyond what you'd find in the Ball Blue Book. Read morePublished 15 months ago by Karen E Anderson
Shows lots of tips and great recipes.
A must have book for all home preservers.
Lots of interesting items included.