Hedgerow fruits curd

hedgerow curd

Another fruit curd recipe – sorry: I really love these types of preserves as they’re so versatile. Use them as fruit tart fillings, on bread, swirled into swhipped cream, add them as the flavouring to homemade ice creams, use them as a hidden filling in cupcakes. Curds are very useful, quicker to make than you’d realised and will last in the fridge.

Notes

You don’t need a thermometer to make a curd, as you can just keep going until it thickens (curds are a very ancient dessert and they definitely didn’t have sugar thermometers hundreds of years ago). However, if you have one, the curd will thicken at around 82-85C.

Equipment
  • A glass bowl and saucepan or double boiler/bain marie
  • Balloon whisk
  • Various bowls
  • Knives, spoons, wooden spoons
  • A fairly open sieve (ie not a fine one)
  • A blender or hand blender
  • A sugar thermometer (easier but not strictly necessary)
  • Glass jars with lids – you’ll need about 3 typical-sized jam jars (around 300 – 325ml each)*

*to sterilize the jars, either pop them in a hot oven for 10 mins or stick them through a hot wash on your dishwasher. Lids can’t go in the oven, so hand wash these then give them a quick rinse with some water from a just-boiled kettle.

Ingredients
  • Mix of hedgerow fruits in season – I had blackberries, raspberries, blackcurrants – 200g
  • Unsalted butter – 100g
  • Sugar – 50g
  • Lemon juice – 1 teaspoon
  • Eggs, medium – 3 whole eggs, 2 egg yolks
Method
  1. Pop all the fruit in a saucepan with the sugar and enough water to cover the bottom of the pan to a few millimetres
  2. Bring to a gentle boil and simmer until the fruit is soft
  3. Pass the fruit through a sieve to catch the pips
  4. In a clean saucepan whisk the eggs, lemon juice briefly and then add the butter
  5. Gently heat until the butter is melted
  6. Add the fruit and increase the heat
  7. Using a balloon whisk keep whisking until it all thickens nicely (if you have a thermometer you can check the temp is no more than about 55C at the time the eggs are added)
  8. Pour into your pre-sterilised jars
  9. Keep in the fridge
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2 comments

  1. […] I devised a basic recipe for curd many years ago and apply it to many different fruits: please try my other curd recipes: a traditional lemon curd, a pomegranate plum and strawberry curd which is especially unusual and delicious and a hedgerow fruits curd). […]

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