Making Fruit Curds at Home

Making Fruit Curd

Making fruit curds involves the addition of eggs and butter to the fruit to give a rich consistency. However, the addition of the eggs does mean that they cannot be brought to boiling point or they would curdle and, hence, they do not last as long as jams. It is advisable to pot into smaller jars for this reason

Eggs to be used should be fresh, but not newly laid (about two days old is ideal) and have deep-coloured yolks, especially for lemon curd. The butter should be unsalted.

Fruit curds are generally made from citrus fruits, predominantly lemon, but it’s worth trying out other fruits, such as gooseberries, quince, apricots and cooking apples.

General Method for Making Fruit Curds

General Method for making Fruit Curds

1. Wash the fruit and, if made from citrus fruit, remove very thin strips of rind and extract the juice.
2. In the case of citrus fruit place the rind, juice, butter and sugar in the top part of a double saucepan or heatproof-bowl over a hot pan of water on low heat.
3. For other fruits, follow as per the recipe. Dice the fruit and steam in a minimal amount of water and mush to a pulp. Transfer to the top part of a double saucepan or heatproof-bowl over a hot pan of water on low heat before adding the butter and sugar.
4. Stir until the butter and sugar has dissolved.
5. In a separate bowl, beat the eggs and then strain into the mixture to avoid getting any lumps or egg white into the curd.
6. Simmer gently, stirring to prevent it sticking to the pan or bowl until the curd coats the back of a spoon.
7. If, at the end of the cooking time, the curd seems very thin, add another egg yolk and cook for a further 5 to 10 minutes.
8. Pot immediately into clean, hot, sterilized small jars right to the top and put a circle of waxed paper, waxed side down over the curd.
9. Wipe the jars clean and cover.
10. Leaved to cool and then label with contents and date.
11. Store preferably in a refrigerator. If not in a cool, dark place.

Do remember that the curd will thicken as it cools and will also shrink, thus filling right to the top of the jar is important.

Curds will last about 3 months if kept in a refrigerator, 6 weeks in a cool, dark place and only about a week once they are opened.

Below is a list of the latest recipes posted on the site in the preserves section. You can find a range of jam making equipment in the allotment shop Cookware - Preserving, Jam Making Equipment section.

Latest Recipes for Fruit Curds

• Lime Curd Recipe
• Apricot Curd Recipe
• Blackberry Curd Recipe
• Gooseberry Curd Recipe
• Orange Curd Recipe

Making Jams, Jellies & Sweet Preserves Guides

There are recipes, methods and tips for jams, pickles, chutneys, sauces, jellies and more in our book.

For more information about the book see
Easy Jams Chutneys & Preserves

• Making Jam & Jelly - Equipment
• Making Jam & Jelly - Ingredients
• Making Jam & Jelly - Methods
• Making Marmalade
• Making Fruit Butters & Fruit Cheeses
• Making Fruit Curd

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