I got a lot of reduced raspberries this week but they were very soft and a bit mushy! I had only made raspberry jam last week so I decided to make some raspberry curd.
It's pretty easy to make and the intense raspberry flavour you get from it is well worth the effort.
It is so versatile you can eat on fresh bread, on a fresh scone, add to biscuits or put it in a delicious cake.
To make the curd you need to start by putting the raspberries in a medium sized pan on a low heat and simmer until very soft.
Remove the seeds from the raspberries by pushing through a sieve into a medium sized heatproof bowl. Discard the seeds.
Heat the oven to 140C/120C fan/gas mark 1
Wash the jars in hot soapy water then rinse well.
Place the jars on a baking sheet face down and put them in the oven while making the curd.
Cut the butter into cubes and add to the raspberry purée . Next add the sugar.
Place over a pan of boiling water.
Keep mixing until all the butter and sugar dissolved.
Take the pan off the heat and mix the eggs into the mixture.
Put the pan back on the heat and keep stirring until it has slightly thickened and coats the back of the spoon. Can take 10-15 mins.
Once it coats the back of the spoon take off the heat and take the jars out of the oven. Fill each jar to the top and put the lids on tight.
Leave to cool before labelling and then place them in the fridge. In the fridge unopened they will last a few weeks.
Raspberry Curd
Sarah's servings: 2 x 190ml Jars
Sarah's skill: Medium
Ingredients:
600g Fresh or Frozen Raspberries
60g Unsalted Cubed Butter
180g Granulated Sugar
3 large Egg yolks
1 large Whole Egg
Method:
Put the raspberries in a medium sized pan on a low heat and simmer until very soft.
Remove the seeds from the raspberries by pushing through a sieve into a medium sized heatproof bowl. Discard the seeds.
Heat the oven to 140C/120C fan/gas mark 1
Wash the jars in hot soapy water then rinse well.
Place the jars on a baking sheet face down and put them in the oven while making the curd.
Cut the butter into cubes and add to the raspberry purée .
Next add the sugar and place over a pan of boiling water.
Keep mixing until all the butter and sugar dissolved.
Take the pan off the heat and whisk the eggs into the mixture.
Put the pan back on the heat and keep stirring until it has slightly thickened and coats the back of the spoon. Can take 10-15 mins.
Once it coats the back of the spoon take off the heat and take the jars out of the oven. Fill each jar to the top and put the lids on tight.
Leave to cool before labelling and then place them in the fridge. In the fridge unopened they will last a few weeks.
Sarah’s extra slice......
This recipe makes about 2 x 190ml jars.
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