Apple Curd

Method7 steps · about 50 min

1. 1

   Step 1: Put the water (100 ml) and lemon juice (50 ml) in a large bowl or directly into a large saucepan.

   Uses 100 ml water · 50 ml lemon juice (about the juice of 1 lemon)

2. 2

   Step 2: Peel, core and chop the apples (6) into about 1 cm pieces, placing them immediately in the prepared lemon water.

   Uses 6 apples · 100 ml water with 50 ml lemon juice

3. 3

   Step 3: Transfer the prepared chopped apples and their lemon water to a large saucepan. Cover and cook over low to medium heat for about 20 minutes until the apples are soft.

   Cook apples · 20 minUses six peeled cored apples cut 1 cm in same acidulated water

4. 4

   Step 4: Mash the cooked apples. Cool the mixture for 5 minutes, then press through a sieve and return the prepared purée to the saucepan.

   Cool mixture · 5 minUses apple lemon water mixture cooked 20 minutes until soft

5. 5

   Step 5: Beat the eggs (2) and cube the butter (115 g). Gradually whisk the beaten eggs into the cooled prepared apple purée, then stir in the butter and sugar (350 g).

   Uses 350 g sugar · 2 eggs · 115 g butter · cooked apples mashed cooled 5 minutes and sieved

6. 6

   Step 6: Cook the prepared curd mixture over low heat, stirring constantly for about 10 minutes until thickened.

   Gently thicken apple curd · 10 minUses apple puree with two beaten eggs 115 g cubed butter 350 g sugar

7. 7

   Step 7: Transfer the cooked curd to three clean sterilised jars of about 370 g capacity each. Let cool and refrigerate before storing; serve as a spread.

   Uses curd stirred gently 10 minutes until thickened