Ingredients for Apricot Curd:
- 1½ lbs (675 g) fresh apricots or 1 lb (450 g) dried
- Juice of 2 lemons
- 4 free-range eggs
- 1 lb (450 g) sugar
- 4 oz (112 g) unsalted butter
Method for Apricot Curd:
- Wash fresh apricots in hot water. Soak dried apricots for 24 hours in water.
- Cook the apricots in a pan with just enough water to prevent them burning. When soft, push through a strainer into a medium-sized mixing bowl, pressing down on the fruit with a wooden spoon. Throw away the skins left in the strainer.
- Put another heatproof bowl over a pan of simmering water and melt the butter. Beat the eggs lightly and stir into the bowl with the sugar, apricot puree and the juice of the lemons.
- Cook the mixture, stirring frequently, for 25 to 30 minutes or until it thickens.
- Remove the bowl from the heat and pour the curd into clean, dry, warm, sterilized jars.
- Seal and cover.
- Label with date and contents when fully cooled.
- Keep in a cool, dry place or refrigerate.
Easily makes 2 lb (900 g) of Apricot Curd.
Important Note: Unlike store-bought curds with preservatives Fruit curds do not store for long because of the eggs. Best kept in the refrigerators and eaten within two or three weeks at most.
Because of the lightly cooked eggs in them, there are health implications and home made curds are probably best avoided by pregnant ladies, babies, younger children and the elderly or anyone who is at particular risk from salmonella. It is a very small risk, but nonetheless a risk.