Apple Curd

apple curd crop Makes 5 x1lb Jars I’ve used this instead of jam in a Victoria sandwich, it was delicious.

You will need

700g cooking apples - peeled, cored and sliced 150ml water Juice of 1 lemon 340g granulated sugar 2 large eggs, beaten 110g butter 1 pinch ground ginger


1. In a saucepan over a medium heat, combine the sliced apples, water and lemon juice and simmer gently for about 45 minutes until the apples are soft. Remove from the heat.

2. Purée the apples with a hand held liquidiser .Mix in the sugar, eggs, butter and ginger and cook and stir gently over a low heat until the mixture thickens, but do not allow to boil.

3. Transfer to sterile jars and cover immediately. Allow to set overnight undisturbed in the fridge.

Tip Apple curd should be made in small batches and should be eaten when it is at its best which is within a few days of being made. Keep in the fridge when not in use.