Saturday, 26 June 2010

Apple & Lemon Curd


1.4 kg/3lb cooking apples peeled cored and sliced
300ml/ 1/2 pint/1 1/4 cups water
900g/2lb/4 cups sugar
grated rind and juice of 4 lemons
50g/2oz/1/4 cup butter
5ml/1 teaspoon ground ginger
2.5ml/ 1/2 teaspoon grated nutmeg
8 egg yolks lightly beaten


  1. Put the apples into a preserving pan with the water.
  2. Bring to the boil and simmer until the apples are soft. Press them through a sieve.
  3. Return the apple to the cleaned preserving pan and add the sugar, lemon rind, juice, butter and spices. Stir over a gentle heat until the sugar has dissolved.
  4. Bring to the boil, then removed from the heat and stir in the egg yolks.
  5. Cook getly until the mixture is hoit but not boiling and has thickened.
  6. Pot up the curd in warm clean jars and cover.

Makes approxiately 5lb/2.3 kg.

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