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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.
Was not as good as I hoped and very small. I have already got allot of these recipesPublished 15 days 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 8 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 9 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.
I have not used any recipes from this book, yet I enjoy the read. Nice format and delightful, tempting recipes. English influence is always a delight. A book worthy of shelf space.Published 13 months ago by Schuyler
Although the techniques are useful its not as relevant to Australian produce as I had hoped. Many of the ingredients are not obtainable, I was disappointed overall and gave the... Read morePublished 15 months ago by Michaela Van Der Stoep
Thanks to Hugh Fernley-Whittingstall fro promoting this great book. All recipes I've tried work exactly to recipe. Some exciting and different possibilities to try also. Read morePublished 16 months ago by Modern Granny
I'm a novice when it comes to jams/ jellies, so a friend recommended this book to me, and am so glad she did. Read morePublished 20 months ago by Chef Steve