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Raspberry Curd         Veg   CD    ACC  English

 

Vegetarian    Cold  Accompaniment  Jam Preserve  Preserves  Preserving  England  British  Europe

 

Ingredients

350g/12oz Raspberries

225g/8oz Cooking Apples, peeled cored and chopped

The Grated Rind and Juice of 1 Large Orange

350g/12oz Castor Sugar

4 Eggs, well beaten

The Grated Rind and juice of 3 Tangerines

100g/4oz Butter

Instructions

 

1.  Prepare the jars (see notes below)

 

2.  Place the raspberries, apples, orange rind and juice in a saucepan. Bring to the boil then reduce the heat and simmer for 20minutes until soft.

 

3. Press the raspberry mixture through a sieve using a wooden spoon.

 

4. Place the sieved raspberry mixture into a heat proof bowl and suspend over  a saucepan containing hot water.  Add the butter and sugar and cook, stirring from time to time, until the margarine and sugar have melted.


3. Add the eggs and continue cooking until the mixture is thick enough to coat the back of a wooden spoon, about 35 minutes. 

 

4. Pour  into jars, cover and seal (see notes below).

 

 

Notes:    see also General preparations

 

Jars - Use jars which are free from cracks, chips or flaws – the best sizes to use are 450g/1lb although 1kg/2lb jars can be successfully used for pickling fruit.  Prepare the jars by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).  Fill whilst still warm to prevent the jars from cracking when the hot filling is added.

Filling the jars –  Fill  to the top then wipe the rims of the jar with a damp cloth. Immediately cover with a waxed disc whilst still hot (wax side down). Allow to cool then cover with cellophane,  securing with a rubber band. For long term storage secure the cellophane with a screw top lid.

 

Storage – Store in a cool dark place.

 

 

 

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