Apple Curd

Have you tried apple curd yet? I am sure that most people are familiar with lemon curd, but apple curd makes a delicious spread too.

This is a really versatile spread, that is really budget friendly, especially if you have a glut of apples in the autumn!

Delicious on toast, in a sandwich or swirled through porridge, it's the perfect addition to breakfast, but there are so many other uses too.

Try this old fashioned British favourite for a tasty change.

Enjoy!

Lemon curd is something I grew up with and a real treat in sandwiches for Sunday teatime. But, there is so much more that you can do with it!

Fruit curds , typically made with citrus fruits, have been in British cookery since at least the 1850's, when they were made with citrus fruit. They didn't resemble the curds of today, but were based on using lemon juice to acidulate cream. This is basically the science that when you add an acid, such as lemon juice or vinegar to a milk product, then it separates and produces curds.

Rather than using rennet, you can use lemon juice to make cheese and you can also use lemon juice with condensed milk to make an easy, no bake lemon cheesecake.

This recipe is based on the the more modern version, where fruit purée is combined with eggs and sugar. It is really simple to make.

Why you will love this recipe

• Frugal recipe for using up apples.
• Makes a great gift.
• Just 5 simple ingredients.
• Great base for breakfasts, snacks and desserts.
• Easy to make with no special skills.

Jump to:

• Why you will love this recipe
• 🥘 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• ⏲️ Cooking Time
• How to sterilise jars
• 🥗 To serve
• 📖 Variations - How to make lemon curd and orange curd
• Storage
• FAQs
• 📋 Recipe
• Recent recipes
• 💬 Comments

🥘 Ingredients

• Apples - I've used Granny Smith variety for flavour, but feel free to use any apples that you have. A strong tasting apple will give a better result but this is also the time to use windfalls from the garden or any apple bargains you can find. Stronger tasting apples include, Honeycrisp, Cox's Orange Pippin, Pink Lady or Gala.
• Sugar - plain white granulated or caster sugar.
• Eggs - preferably free range.
• Butter - I prefer to use salted butter for this recipe.
• Lemon - lemon juice from a jar is fine for this. The quantity is the equivalent juice of an average lemon.

See recipe card for quantities.

🍽 Equipment

• Large saucepan with lid
• Sharp knife
• Large bowl
• Wooden spoon
• Potato masher
• Sieve
• 3 jam jars with lids (370 grams each or 13 ounces)

🔪 Instructions

Put the water and lemon juice in a large bowl or directly into a large saucepan

Using a large saucepan will help the apples to cook quickly and evenly and also allow the mixture to cool quicjer after cooking.

Peel, core and chop the apples into about 1 centimetre pieces and place in the water.

💭 Top Tip

• Peel the apples one or two at a time so that you can get them into the water as quickly as possible. If they are left in the air for even a short period thet will go brown very quickly.

Transfer the apples and liquid into a large saucepan.

Place the lid on the pan and cook over a low to medium heat for about 20 minutes until the apples are soft.

To speed up the process, use a potato masher to break down the apples.

Allow the mixture to cool for 5 minutes and pass the mixture through a sieve.

I find that it's easier to use the back of a large spoon to force the mixture through.

Return the mixture to the saucepan.

Whisk the eggs together and chop the butter into cubes.

Add the eggs, butter and sugar to the apples.

⏲️ Cooking Time

Cook over a low heat, stirring for 10 minutes.

This will allow the sugar to dissolve and the eggs to thicken the apple curd.

The apple curd is now ready to be transferred to sterlised jars.

How to sterilise jars

It's really important to sterlise any container that you are using for preserves as bacteria can easily develop and spoil the contents.

I tend to recycle jam jars and lids to use with preserves. It's advisable not to use a jar lid that has been in contact with vinegar as this destroys the seal. Remove any old labels and glue by soaking in hot water.

Heat the oven to 130 C or 270 F .  Wash the jars and lids with hot soapy water and rinse well without drying them. Place on an oven tray with the jars open and the lids flat on the tray. Heat for 15 minutes.

If you are using preserving jars with rubber seals place them in a saucepan, cover with water and boil for 2-3 mins to sterilise.

You can also sterilise the jars, (but not the lids) in the microwave. Wash the jars and leave wet. Place in the microwave on full power for 40 seconds.

Alternatively, sterilise any jar, lid or seal in the dishwasher. You can do this if you have an intense setting. However, the items should be sterlised on their own and not with dirty dishes. This means that it it not a very economical method!

For best results, fill the jars when they are still warm from the oven and when your preserve is just ready and still hot. This will reduce the chances of any bacteria growing in the jar.

If you are making something with a longer life, such as a jam or chutney, it is advisable to place a waxed disc over the contents before screwing on the lid.

Allow the curd to cool before placing the jars in the fridge.

🥗 To serve

• A spread for sandwiches - great with cheddar or cream cheese.
• A base for ice cream or spoon it over vanilla ice cream.
• Make a layered parfait dessert using layers of curd and whipped cream.
• Swirl through porridge or rice pudding.
• Use from frozen as an iced dessert.
• As a topping for pancakes
• As a dip
• Mixed with whipped cream as a filling for a sponge cake.
• Spooned over apple crumble or mixed with the filling.

📖 Variations - How to make lemon curd and orange curd

• Lemon curd - zest and juice 3 lemons and place in a bowl in a bain marie over barely simmering water. Add 200g/ 7oz/1 cup caster sugar and 115g/4oz/8 tablespoon diced butter and stir until the mixture has thoroughly mixed. Whisk 2 eggs and 2 extra yolks together and whisk into the lemon mixture. Stir constantly until the mixture thickens and coast the back of a wooden spoon.
• Orange Curd - use 2 Seville oranges and follow the instructions above.
• Spices - add some fresh grated ginger to the apple for a fresher flavour or some ground cinnamon.

Storage

• Refrigerator - refrigerate and use within a month.
• Freezer - Pack into a lidded plastic container and freeze for up to a year.

FAQs

More fruit desserts

Try some of these fruit desserts or see the full range of dessert recipes

• Flummery
• Eve's Pudding
• Strawberry and Blueberry Eton Mess
• Apple Terrine
• Caramel Apple Crumble Tart
• Lemon Syllabub

📋 Recipe

Recent recipes

Food Safety

• Do not use the same utensils on cooked food, that previously touched raw meat.
• Wash hands after touching raw meat.
• Don't leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with high smoking point to avoid harmful compounds.
• Always have good ventilation when using gas.

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